Recipe by Toni Scorgie Photograph Graeme Borchers Ingredients: for the pastry 350g plain flour 135g caster sugar 250g unsalted butter 3 egg yolks 2t water 1/2t salt 1/2 cup walnuts, finely chopped for the filling 1T honey 4 egg yolks 1 cup cream 1/2 cup caster sugar 8 fresh figs, halved 3 sprigs fresh thyme 50g butter 1T icing sugar cream Directions: Put all the pastry ingredients into a food processor and mix until it forms a ball. Use your fingers to press the pastry into a 23cm tart tin (it shouldn’t be too thick). Refrigerate until needed. Preheat the oven to 170°C. Mix the honey, yolks, cream and sugar together. Take the pastry out of the fridge and fill with the fig halves. Tear the thyme and sprinkle over the figs. Pour the egg mixture over the figs and bake for about 40 minutes. Melt the butter and heat until it starts to burn. Add the icing sugar, mix together and pour over the tart as soon as it comes out of the oven. Serve warm with thick cream. Serves 6–8 Recommended wine pairing: Suikerbossie Cap Classique Brut NV This recipe is from the February 2011 House and Leisure Food issue.