Tarte aux Figues et Miel de Thym

There is something indecently beautiful about ripe figs. And when you slice them into a buttery tart shell and drizzle them with thyme-scented honey — they become poetry.

 

Ingredients (serves 6):

• 1 shortcrust pastry (pâte brisée)

• 8–10 fresh figs, halved

• 2 tbsp ground almonds

• 1 egg

• 100 ml (⅓ cup + 1 tbsp) crème fraîche

• 2 tbsp honey (thyme honey if possible)

• 1 tsp fresh thyme leaves

• Pinch of salt

 

Instructions:

Preheat oven to 180°C / 350°F. Line a tart tin with pastry and prick with a fork. Sprinkle base with ground almonds. Whisk egg, crème fraîche, 1 tbsp honey and salt; pour over. Arrange figs, cut side up. Bake for 30–35 minutes. Drizzle with remaining honey and scatter thyme leaves.

 

Serve warm, with a glass of sunshine.

Wine suggestions:

• Muscat de Beaumes-de-Venise — golden, floral, gently honeyed

• Sauternes (chilled) — for those who want a more opulent note with dried fruit and a touch of botrytis

• Côteaux d’Aix Rosé Moelleux — off-dry rosé with fig-friendly notes of peach and wild herbs

 

If you serve the tart slightly warm, the Muscat will bloom in your mouth.