Fig and Honey Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g good quality honey (preferably floral variety)</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">8-10 fresh figs, halved or quartered</li><li class="ingredients-single-item">2 tbsp honey for glazing</li><li class="ingredients-single-item">Fresh thyme leaves (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed fluted tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. If using a food processor, pulse the flour, salt, and icing sugar to combine. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. If making by hand, rub the butter into the dry ingredients with your fingertips. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, mixing until the dough just comes together - it should hold when pressed but not feel sticky. Add the extra tablespoon of water only if necessary. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll the chilled pastry to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden and feels dry to the touch. The blind baking ensures your pastry won't develop a soggy bottom once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case cools slightly, prepare the filling. In a medium saucepan, gently warm the honey until it becomes more liquid but not hot. Remove from heat. In a bowl, whisk together the eggs, cream, vanilla extract, and lemon zest. Gradually whisk in the warm honey until fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the pastry case on a baking sheet (this makes it easier to move in and out of the oven). Carefully pour the honey custard mixture into the case, filling it about three-quarters full. Return to the oven and bake for 20-25 minutes until the filling is just set but still has a slight wobble in the center - it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the tart to cool completely before arranging the fig halves on top in a circular pattern, starting from the outside and working your way in. The figs should be nestled into the custard slightly. For the most attractive presentation, choose figs of similar size and ripeness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently warm the 2 tablespoons of honey in a small saucepan or microwave until it reaches a runny consistency. Using a pastry brush, carefully glaze the figs with the warm honey, which will give them a beautiful shine and enhance their flavor. If using, sprinkle with a few fresh thyme leaves for a subtle aromatic note.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the custard to set completely. Remove from the refrigerator 15-20 minutes before serving to take the chill off. This tart is best enjoyed on the day it's made, but will keep well covered in the refrigerator for up to 2 days.</li></ol>