Fig Tart

Ingredients

• 150 g spelt whole grain flour
• 100 g butter
• 2 Eggs
• Pinch of salt
• 3 tbsp honey
• 150 g ricotta
• 1 Vanilla bean
• 30 g almond slivers (2 tbsp)
• 800 g fresh figs

Instructions

1. 1.

   Knead a shortcrust pastry from flour, butter, 1 egg, salt and 1 tbsp honey. Chill for 30 minutes, then roll out on a floured surface.

2. 2.

   Place the dough in a pan, lift up the edges and prick with a fork. Blind bake in a preheated oven at 180°C (160°C fan; gas level 2–3) for 15 minutes.

3. 3.

   Meanwhile, split the vanilla bean lengthwise and scrape out the seeds. Mix ricotta with 1 egg, 2 tbsp honey and the vanilla seeds. Wash and halve the figs.

4. 4.

   Remove the tart from the oven, pour the egg‑ricotta custard over it and arrange the figs cut side up on top.

5. 5.

   Sprinkle almond slivers over the figs and bake for another 20–25 minutes. Let cool slightly and serve warm.