When figs are perfectly ripe, they need very little embellishment. Crisp pastry, a handful of walnuts and a honey with real character are enough to make a generous seasonal dessert. In this rustic tart, our raw chestnut honey brings woody notes, hints of caramel and a gentle bitterness that balances the fruit’s natural sweetness.
We use a small amount before baking, then drizzle on the rest while the tart is still warm. This keeps the honey distinct when you taste it, without covering the figs in a heavy glaze.
Why pair figs with our raw chestnut honey?
Our raw chestnut honey is dark amber with greenish reflections. Its flavour is intense, slightly bitter and woody, with caramel nuances. It is harvested in Spain during summer. It is unpasteurised and is not heated before being placed in the jar.
That assertive profile creates a lovely contrast with soft, mellow figs. Walnuts echo its woodland character, while the barely sweetened pastry gives every ingredient room to shine. You can find our raw chestnut honey and the available jar sizes in our shop.
Ingredients for a rustic tart serving 6 to 8
For the pastry
- 200 g plain wheat flour
- 100 g cold unsalted butter, diced
- 50 ml ice-cold water
- 1 pinch of salt
For the filling
- 500 g fresh figs, ripe but still firm
- 45 g Beechifa raw chestnut honey
- 30 g ground almonds
- 40 g walnut halves, roughly chopped
- 1 teaspoon lemon juice
- 1 tablespoon milk for brushing, optional
This recipe contains gluten, milk, almonds and walnuts. Always check every ingredient label when cooking for someone with an allergy.
How to make the fig and chestnut honey tart
1. Make the rustic pastry
Put the flour and salt in a mixing bowl. Add the cold butter and rub it in quickly with your fingertips until the mixture looks sandy, with a few small pieces of butter still visible. Add the cold water gradually and bring the dough together without overworking it.
Shape it into a flat disc, wrap it and chill for 30 minutes. A disc cools more evenly than a ball and will be easier to roll out.
2. Prepare the figs
Rinse the figs briefly, pat them dry and remove the stems. Cut them into quarters or thick slices, depending on their size. Toss them gently with the lemon juice and about 15 g of honey—roughly one third of the total.
Do not leave the fruit sitting in this mixture for long, as it may release more juice before it even reaches the oven.
3. Roll out the pastry
Preheat the oven to 190°C using conventional heat. Roll the dough directly on a sheet of baking paper into a circle about 30 cm across. An uneven edge is perfectly welcome; it is part of the tart’s rustic charm.
Scatter the ground almonds over the centre, leaving a 4 to 5 cm border. They add a mild nutty note and help manage the fig juices during baking.
4. Arrange the fruit
Spread the figs over the almonds without piling them too high. Add half of the chopped walnuts. Fold the pastry edge towards the centre, overlapping it gently as you work around the tart.
Brush the rim with a little milk if you want a more even golden finish. This step is optional.
5. Bake until golden
Bake for about 30 to 35 minutes. The tart is ready when the rim is deeply golden, the base is cooked through and the figs are tender but still hold their shape.
Timing will vary with the pastry thickness, the juiciness of the figs and your oven. Start checking after 25 minutes and extend the bake only when needed.
6. Finish with honey after baking
Take the tart out of the oven and wait five minutes. Drizzle the remaining raw chestnut honey in a fine stream over the warm figs, then finish with the remaining walnuts.
This final touch keeps the honey flavour clear. Add part of it first, taste, and use the rest according to the intensity you enjoy: our chestnut honey has more character than a very mild honey.
Our tips for avoiding a soggy tart
- Choose ripe but firm figs: very soft fruit releases its juice more readily during preparation.
- Dry them carefully: water left after rinsing adds to the fruit’s natural moisture.
- Keep the ground-almond layer: it creates a partial barrier between the figs and the pastry.
- Avoid piling up the fruit: a single, even layer cooks more consistently.
- Cool on a wire rack: after a few minutes, slide the tart and its paper onto a rack so the base is not trapped against a hot tray.
Ways to adapt the recipe
Using ready-made pastry
A good all-butter shortcrust pastry works well. Unroll it on its paper, add the filling and fold the edge in the same way. Check the ingredient list and follow the maker’s guidance when adjusting the baking time.
Leaving out the walnuts
You can omit the walnut pieces if you do not want their crunch. Ground almonds are still part of the recipe; removing those as well means choosing another dry layer to limit direct contact between the fig juice and pastry.
Adding pear
If you are short of figs, add one firm pear cut into thin slices. Tuck it between the figs rather than building a thick layer, so the fruit cooks evenly.
How to serve the tart
Serve it warm or at room temperature. On its own, it makes the contrast between figs and chestnut honey especially clear. A spoonful of plain yoghurt or fromage blanc adds a cool accompaniment without bringing much extra sweetness.
For neat slices, wait about 15 minutes before cutting. The fruit juices settle slightly and the pastry holds its shape better.
Storage
Once completely cool, keep the tart covered in the refrigerator. Take each portion out shortly before serving so it can return gradually to a pleasant temperature. If the pastry has softened, warm it for a few minutes in a moderate oven, then add the finishing honey afterwards.
Frequently asked questions
Can I make the pastry the day before?
Yes. Shape it into a disc, wrap it well and refrigerate. If it becomes very firm, let it soften for a few minutes before rolling.
Why add most of the honey after baking?
We want its flavour to remain easy to recognise. A drizzle over the warm tart spreads readily and also lets you adjust the amount at the table.
Can I use another honey?
Yes, but the balance will change. A mild honey makes the tart rounder and more discreet. Our raw chestnut honey contributes the woody note and slight bitterness that contrast so well with the figs.
Do the figs need to be peeled?
No. Their skin can stay on when the fruit is carefully washed and in good condition. It also helps the pieces hold their shape in the oven.
A simple tart where every ingredient matters
This rustic tart brings together barely sweetened homemade pastry, tender figs, a few walnuts and honey with a confident flavour. The key is saving most of the honey for the finish, so you can control its intensity and enjoy the contrast with the fruit.
To make the recipe with the same honey, discover our raw chestnut honey in the shop.
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