Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3-5 tablespoons ice water (45-75ml)
  • 8 ounces (225g) fresh chevre, softened
  • 1 large egg yolk
  • 2 tablespoons honey, plus extra for glazing
  • 1/4 teaspoon black pepper
  • Zest of 1/2 lemon
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (25g) unsalted butter, cold and cubed
  • 1/4 cup (30g) walnuts, roughly chopped
  • 2 dried figs, finely chopped
  • 1 tablespoon brown sugar

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Chill.
  2. Prepare the Tartlet Pans: Grease and lightly flour the tartlet pans.
  3. Roll Out & Shape the Pastry: Roll out the chilled pastry and cut into circles large enough to fit the tartlet pans. Press into pans and trim excess. Prick the bottoms with a fork. Chill again.
  4. Pre-bake the Crusts (Blind Bake): Line the tartlet shells with parchment paper and fill with baking weights (or dried beans). Bake until lightly golden. Remove weights and paper.
  5. Make the Chevre Filling: In a bowl, combine softened chevre, egg yolk, honey, pepper, and lemon zest. Mix until smooth.
  6. Prepare the Fig & Walnut Crumble: Combine flour, butter, walnuts, figs, and brown sugar in a bowl. Crumble with your fingers until mixture resembles coarse crumbs.
  7. Assemble the Tartlets: Spread chevre filling evenly into the pre-baked tartlet shells. Sprinkle with fig and walnut crumble.
  8. Bake the Tartlets: Bake until the filling is set and the crumble is golden brown.
  9. Glaze and Cool: Brush warm tartlets with a little extra honey. Let cool slightly before serving.