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Caramelised fig and chestnut honey tart

Try this Italian-inspired recipe for a perfect marriage of figs with a honey orange butter syrup.

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For the pastry

For the filling


  1. For the pastry, place the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add half of the beaten egg and pulse briefly until the mixture just starts to come together to form a dough.

  2. Turn the dough out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and chill for at least 20 minutes.

  3. Preheat the oven to 200C/400F/Gas 4.

  4. Roll out the chilled pastry on a lightly floured work surface and use to line 6 10cm/4in individual loose-bottomed tart tins. Line the tart dough with a cartouche of greaseproof paper and fill with baking beans, then blind bake the tarts for 15 minutes.

  5. Remove the baking beans and paper, prick the tart base and brush with the remaining beaten egg. Return to the oven for another 10 minutes, or until the tart is crisp and lightly golden. Set aside to cool.

  6. For the filling, cut a cross halfway down through the tops of each fig, then gently squeeze to open the fig out like a flower.

  7. Sprinkle the base of each tart case with the ground almonds, then arrange one fig in the centre of each case.

  8. Place the honey, butter, orange juice and orange liqueur into a small pan and gently warm through until the butter is melted and the mixture is smooth and well combined. Remove from the heat and, using a pastry brush, brush the mixture over the figs.

  9. Return the tarts to the oven and bake for a further 10-15 minutes, or until the figs are tender. Brush over the remaining honey, butter and orange mixture to glaze. Serve the tarts in slices with a dollop of crème fraîche. Sprinkle over some orange zest to decorate.

How-to videos

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How to blind bake pastry

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Using a food processor to pulse ingredients