1-First, preheat your oven to 160°C (320°F) and get started by washing, drying, and quartering the 8 figs. Brush the tart tins with unsalted butter to prevent sticking and ensure a golden crust. In a mixing bowl, combine the dry ingredients: 100 grams pistachio flour, 68 grams almond flour, 75 grams pastry flour, 20 grams whole grain spelt flour, a pinch of kosher salt, and 1 teaspoon baking powder for a solid base.

2-Next, for the wet ingredients, cream 70 grams unsalted butter with 150 grams flower or field honey until smooth, then mix in the zest of one lemon and 1 teaspoon vanilla extract, followed by the 2 egg yolks. Blend the dry ingredients into this wet mixture to form a cohesive batter. Whip the 2 egg whites until soft peaks form and gently fold them in for a light, airy texture that makes the tart special. For more on achieving the right consistency, check our guide on preparing batters for baking success.

3-Ladle the batter into the buttered tart tins, level it out, and arrange the 8 quartered figs with stems toward the center for an appealing presentation. Bake for about 25 minutes until golden, keeping in mind that preparation takes around 30 minutes, followed by baking. Allow the tarts to cool to room temperature, then finish with a dusting of powdered sugar or a brush of honey. This step-by-step process, with about 55 minutes total, results in a treat that’s easy for home cooks to master.