We are lucky that our allotment is on a south facing slope, which, when combined with London’s micro climate allows us to grow wonderful figs, one of my favourite fruits. We have had a wonderful harvest this year, and I wanted to share this lovely tart recipe with you.  Remember, figs are rich in minerals including potassium, calcium, magnesium, iron and copper and a good source of antioxidant vitamins A and K that contribute to health and wellness, so you don’t need to feel too guilty about indulging!

Honey Roasted Fig, Almond & Pistachio Tart


  • 500g fresh sweet pastry at room temperature
  • 8 ripe black figs, stalks trimmed
  • 1 tbsp clear honey (use local honey if you can!)
  • 200g softened unsalted butter
  • 200g golden caster sugar
  • 200g packet of ground almonds
  • 2 medium egg yolks
  • 25g peeled pistachio nuts
  • Cream or Pistachio Ice Cream to serve


Pre-heat the oven to 1800C/Gas Mark 6.

Roll out the pastry on a lightly floured surface and use to line a shallow loose bottomed 25cm quiche tin.  Make sure the pastry comes above the rim.  Chill for 30 minutes.

Cut the figs in half lengthways and put them cut side up on a roasting tray. Pour honey over the figs and roast for 10 minutes until just soft and golden. Keep the juices in the tray – you will need these.

With a fork prick the base of the chilled pastry case all over, then line with greaseproof paper and fill with baking beans.  Bake blind for 15 minutes at 1700C. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden.  Remove from the oven and reduce the temperature to 1300C / Gas Mark 2. Leave the pastry case to cool slightly before filling.Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

Gently press the figs cut side up into the almond mixture and sprinkle with the pistachio nuts.

Bake for 1 ¼ hours or until its golden all over.  Leave in the tin for 30 minutes, then remove sides and transfer on its base to a wire rack to cool.

Cut and serve with cream, or (trust me on this) add an extra dimension to this tart and serve with Dolcelatte instead!

In season this month

Fruits, Nuts & Fungi
Apples, blackberries, chestnuts, elderberries, figs, grapes, pears, quince, tomatoes, walnuts. Lots of lovely mushrooms; chanterelles, chestnuts, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles

Vegetables & Herbs
Beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, celeriac, celery, chard, courgettes, fennel, kale, kohlrabi, leeks, onions, peppers, potatoes, pumpkins & squash, rocket, salsify, scorzonera, spinach, turnips

Meat & Game
Duck, wild goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, venison, wood pigeon

Fish & Shellfish
Cod, crab, eels, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, brown and rainbow trout

Going out of season
Aubergine, beetroot, butternut squash, chicory, cobnut, damsons, elderberries, fennel, fig, globe artichoke, lamb, mackerel, pear, plums, radish, raspberry, rocket, sweetcorn, watercress

This article first appeared in the October issue of SE22 magazine.