Fresh figs need very little help: crisp pastry, a thin almond layer and a restrained honey glaze are enough. Jarrah honey can bring a deeper Australian honey note, while the figs remain the focus.
Estimated serves: 6–8 Estimated preparation/cooking: about 50 minutes
Recipe overview
This fig honey tart uses fresh figs, pastry and a light honey finish rather than turning the filling into a heavy syrup. Jarrah honey is the featured honey because its flavour can sit alongside figs and pastry, but another honey can be substituted if needed. The tart is intended as a fresh fig dessert with honey rather than a generic sweet tart. Fresh figs can vary in size and moisture, affecting pastry and bake time.
Ingredients
- 1 sheet good-quality butter puff pastry, thawed
- 40 g almond meal
- 30 g unsalted butter, softened
- 30 g caster sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 6–8 fresh figs, halved or quartered
- 1 tablespoon Jarrah honey, plus a little extra to finish
- 1 teaspoon lemon juice
- 1 egg, beaten, for brushing pastry
Method
- Heat the oven to 200°C conventional (180°C fan-forced). Line a tray with baking paper.
- Place the pastry on the tray and score a 2 cm border without cutting all the way through. Prick the centre lightly with a fork.
- Mix almond meal, butter, sugar, egg yolk and vanilla into a soft paste. Spread inside the border.
- Arrange figs over the almond layer.
- Brush the pastry border with beaten egg.
- Bake for about 25 minutes, or until the pastry is deeply golden and cooked underneath.
- Mix the honey with lemon juice and brush lightly over the warm figs. Add a small fresh drizzle at serving if desired.
Can I use dried figs?
Dried figs behave differently because they contain much less water. They would need soaking or a redesigned filling, so do not substitute them directly.
Can I use another honey?
Yes. Choose a honey whose flavour you enjoy. See What Does Jarrah Honey Taste Like? if you are deciding whether Jarrah suits the dessert.
Does baking destroy all honey flavour?
No, but prolonged heat can soften delicate aroma. That is why this recipe uses some honey after baking. For the broader cooking question, see Baking With Honey.
Can I make it gluten-free?
Use a suitable gluten-free pastry and check every packaged ingredient, but expect texture and baking time to differ.
For another fruit-and-Jarrah dessert, see Roasted Peaches with Jarrah Honey and Yoghurt. More ideas are in Jarrah Honey Recipes.
Allergen note: contains gluten, milk, egg and tree nuts in the standard version.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.