A delicious Fig, Thyme, Almond & Honey Tart made with our Sprouted Whole Spelt Flour created by Limpet Baron of the Tangerine Dream Cafe in The Chelsea Physic Garden.
For the filling
250g unsalted butter, cubed
250g caster sugar
250g ground almonds
3 large free range eggs
12 purple figs
1 tbsp fresh picked thyme, chopped
1 tbsp runny Chelsea Physic Garden or other English honey
For the pastry
125g unsalted butter
340g Rude Health Sprouted Spelt Flour
65g icing sugar
3 large free range egg yolks
For the pastry: Add the butter & flour to a food processor, pulse to breadcrumb consistency. Add the icing sugar and egg yolks, pulse again until you have a soft mixture. Make a flat round patty with the mixture. Wrap in cling film. Refrigerate for 2 hours.
Grease a 28cm loose-bottomed tart base with a little butter. Roll out the chilled pastry on a floured surface. Carefully line the tin with the pastry, gently pressing down. Lightly prick the base of the pastry with a fork.
Place in the freezer for 1 hour and then bake at 150 C for approx. 20 mins, or until golden. Remove and allow to cool on a wire rack.
For the filling: Cream the butter and sugar together in the food processor, then place in a bowl. Add the almonds and eggs and whisk in, then pour the mixture into the cooled tart shell.
Cross-slice the figs vertically, not cutting through to the base so you can fan them out into a star shape. Place evenly on top of the mixture. Sprinkle with the chopped thyme and cook at 150 C for 50 minutes. After baking, drizzle the cooling tart with the honey. Serve with Crème Fraiche or strained Greek yoghurt.