Fig Tart

Ingredients

• 200 g spelt whole‑grain flour
• 125 g honey
• 125 g cold butter
• 3 eggs
• dried legumes (for blind baking)
• 0.25 tsp vanilla powder
• 150 ml almond drink (almond milk)
• 180 g ground almonds
• 6 fresh figs
• 400 g raspberries

Instructions

1. 1.

   Knead spelt flour, 50 g honey, 125 g chunked butter and 1 egg into a smooth shortcrust dough. Wrap in cling film and chill for about 60 minutes.

2. 2.

   Roll the dough between two sheets of plastic to fit the pan size. Place it in the pan, form a rim, line with parchment paper, and weigh down with legumes. Blind bake at 200 °C (180 °C fan‑forced; gas: level 3) for about 10 minutes. Remove, discard the legumes, and let cool.

3. 3.

   Whisk together 2 eggs, 40 g honey, vanilla powder, almond drink and almonds for the filling. Spread over the base of the tart. Wash and halve the figs, press them into the cream, then bake in the oven for about 30 minutes until golden brown.

4. 4.

   For the sauce, wash, deseed, and puree the raspberries with the remaining honey.

5. 5.

   Serve the cake warm or chilled, accompanied by the sauce as desired.