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Spelt Fig Tart with Honey and Thyme

Rustic spelt flour fig tart with caramelised figs, honey glaze, and fresh thyme on a wooden board

Fresh figs and spelt flour have a natural affinity. The mild earthiness of whole spelt pairs with the honeyed sweetness of ripe figs without either one overpowering the other.

The crust is a simple short-crust made with cold butter and whole spelt flour. It bakes firm and crisp at the edges, tender in the centre. No blind baking needed.

The filling is minimal: sliced figs, a drizzle of honey, a few fresh thyme leaves, and a thin layer of creme fraiche underneath. The figs soften and caramelise at the edges as they bake.

This tart works for dessert or a relaxed lunch alongside a sharp green salad. You can prepare the pastry the day before and keep it chilled until needed.

Why You'll Love This Recipe

  • Nutty spelt crust that holds its shape when sliced
  • No blind baking, no fussy pastry technique
  • Pastry can be made a day ahead and refrigerated
  • Naturally low in refined sugar, sweetened with honey
Fresh quartered figs arranged over creme fraiche on rolled spelt pastry in a fluted tart tin before baking

Ingredient Notes

  • Whole spelt flour: Whole spelt gives the crust more flavour and fibre than white spelt. White spelt works too and produces a slightly more delicate texture.
  • Fresh figs: Use ripe but firm figs so they hold their shape during baking. Dried figs rehydrated in warm water can work in winter when fresh figs are unavailable.
  • Cold unsalted butter: Keep the butter cold right up until mixing. Cold fat creates flakier layers in the spelt pastry.
  • Creme fraiche: Spread a thin layer under the figs to add creaminess and prevent the pastry base from drying out. Thick Greek yogurt is a reasonable substitute.
  • Runny honey: Mild floral honey works best here. A stronger honey like buckwheat will compete with the thyme. Maple syrup works if you prefer dairy-free.
  • Fresh thyme: Strip the leaves from two or three stems. Dried thyme works but use half the quantity as the flavour concentrates.
Slice of baked spelt fig tart on a white plate with a spoonful of creme fraiche and a cup of tea
Prep Time 20 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 6
Estimated Cost: 3.20
Calories: 310
Best Season: Fall
Dietary: Contains Dairy, Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Whole spelt flour gives the crust a nutty, slightly coarse texture that holds its shape against the soft, jammy figs without turning soggy.

Ingredients
    Spelt Pastry
  • 200 g whole spelt flour (plus extra for dusting)
  • 90 g cold unsalted butter (cut into small cubes)
  • 1 egg yolk
  • 2 tbsp ice cold water (add one at a time)
  • 1 pinch fine sea salt
    • Fig Filling
  • 8 fresh ripe figs (stems removed, halved or quartered)
  • 80 g creme fraiche (full-fat)
  • 3 tbsp runny honey (divided)
  • 1 tsp fresh thyme leaves (from 2-3 stems)
  • 1 tsp lemon zest (from half a lemon)
  • 1 pinch ground black pepper (optional, brightens the honey)
Instructions
    Make the Pastry
  1. 1
    Put the spelt flour and salt in a mixing bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cold.
  2. 2
    Add the egg yolk and one tablespoon of ice cold water. Mix with a fork, then use your hands to bring the dough together. Add the second tablespoon of water only if the dough feels dry. It should hold together without sticking.
  3. 3
    Flatten the dough into a disc, wrap it in plastic film, and refrigerate for 30 minutes.
    4. Prepare and Bake the Tart
  4. 4
    Heat the oven to 200 C / 390 F. Place a baking sheet on the lowest oven rack while it heats.
  5. 5
    Lightly dust a clean surface with spelt flour. Roll the chilled dough into a circle roughly 30 cm across and about 3 mm thick. Lift it carefully into a 9-inch loose-bottomed tart tin. Press the dough into the edges and trim any excess. Prick the base several times with a fork.
  6. 6
    Spread the creme fraiche evenly across the pastry base in a thin layer. Stir in the lemon zest and a pinch of black pepper before spreading if you like.
  7. 7
    Arrange the halved figs cut-side up over the creme fraiche. Pack them fairly close together as they shrink slightly during baking.
  8. 8
    Drizzle 2 tablespoons of the honey over the figs. Scatter the thyme leaves on top.
  9. 9
    Place the tart tin directly on the preheated baking sheet. Bake for 22 to 25 minutes until the pastry edges are a deep golden brown and the fig edges are caramelised and slightly sticky.
  10. 10
    Remove the tart from the oven and drizzle the remaining 1 tablespoon of honey over the hot figs. Leave to cool in the tin for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 310kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 65mg22%
Sodium 85mg4%
Potassium 220mg7%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 18g
Protein 6g12%
Vitamin A 450 IU
Vitamin C 2 mg
Calcium 60 mg
Iron 2 mg
Vitamin D 20 IU
Vitamin E 1 mg
Vitamin K 8 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.2 mcg
Phosphorus 140 mg
Magnesium 30 mg
Zinc 1.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the pastry dough for at least 30 minutes in the fridge before rolling.
  • Use ripe but firm figs to prevent excessive moisture releasing into the crust.
  • Spread creme fraiche in a thin, even layer to avoid a soggy centre.
  • Bake on the lowest oven rack for a crisp base without burning fig tops.
  • Drizzle the second half of honey over the tart immediately after it comes out of the oven.
Keywords: spelt fig tart, spelt flour tart, fig honey thyme tart, whole spelt pastry, fresh fig bake, autumn spelt dessert

Equipment

  • 9-inch loose-bottomed tart tin
  • rolling pin
  • mixing bowl
  • pastry brush
  • baking sheet
  • sharp paring knife

Tips

  • Grate the cold butter directly into the flour for faster, more even incorporation without overworking the dough.
  • Rest the pastry in the fridge for at least 30 minutes before rolling to reduce shrinkage during baking.
  • Score the fig flesh lightly before placing on the tart so the honey soaks into the cut surface as it bakes.
  • Bake on the lowest oven rack to crisp the base without over-browning the fig tops.
  • Check the tart at 22 minutes, the fig edges should be slightly caramelised and the pastry a deep golden brown.

Variations

  • Swap creme fraiche for a thin layer of ricotta mixed with lemon zest for a lighter, fresher filling.
  • Add 30 g of finely chopped walnuts to the pastry dough for extra texture and a nuttier crust.
  • Use sliced ripe pears instead of figs in late autumn when fresh figs are past season.

Storage and Reheating

Store the baked tart covered at room temperature for up to one day. After that, refrigerate it loosely wrapped for up to 3 days. The pastry softens slightly in the fridge but stays structurally sound.

To reheat, place slices on a baking sheet in a 160 C / 320 F oven for 8 to 10 minutes. This brings back some of the crust's crispness. Avoid microwaving, which makes the pastry chewy.

The unbaked pastry disc can be frozen, wrapped in plastic film, for up to 6 weeks. Thaw overnight in the fridge before rolling and filling.

Serving Suggestions

Serve the tart warm with a spoonful of creme fraiche or a small scoop of vanilla ice cream on the side. The cold creaminess against the warm fig filling is a good contrast.

For a savoury turn, pair a slice with a handful of peppery rocket dressed with lemon juice and olive oil. It works well as a light lunch with a glass of dry white wine or a sparkling water with lemon.

At afternoon tea, cut the tart into thin wedges and serve alongside a pot of Earl Grey. The thyme keeps the sweetness balanced and the slices hold together well at room temperature.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-fig-tart-honey-thyme/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!