Sundays are made for late starts, plenty of coffee and lazy afternoons.  Autumn for me is all about these things and with the cold mornings and sunny afternoons, the spell of the autumn puts the glow into weekends in the country.  Our orchard has started changing into a landscape of golden reds, amber and crimson.  The ground has changed from burnt earth to lush green grass, with the earthy tones of fallen leaves and open fires in the air.

Our figs were late to ripen this year with a very reluctant summer to ripen the buds.  The flowers are the fruit so when all our other fruit trees bloom, our figs bloom is actually the fruit we love so much.  I think this is so special, making the fig a glorious celebration of summer and early autumn.

We gathered the last of our honey a few weeks ago before the weather started to cool and the bees gathered all the reserves for the winter.  We only ever take as much as we think the bees can do without.  Over the winter months, it is more important for the bees to have their food than for us to have honey on our table.  But our bees are hard workers and created an abundance for us both.  A harvest that we treasure every time.

Fig, Honey and Almond Tart.

This recipe was inspired by Donna Hays Magazine from way back in 2016.   It is perfect for all the autumn flavours we love so much.


  • 130gm butter softened
  • 160 gm caster sugar
  • 2 tablespoons of grated orange rind
  • 1 vanilla bean (seeds scraped) or a teaspoon of the best vanilla extract (I use Queens)
  • 3 Eggs
  • 180 gms almond meal
  • 75 gms plain flour sifted
  • ½ teaspoon of baking powder
  • 1 cup of flaked almonds
  • 6 figs quartered
  • 90 gm honey

Preheat oven to 160*C degrees.  Lightly grease a fluted tart tin with a loose bottom.

Place the butter, sugar, orange rind and vanilla in a bowl and beat with an electric mixer or food processer until light and fluffy (5-8) mins.

Add the eggs one at a time until they are well combined after each addition.  Add the almond meal, flour and baking powder and mix until combined.  Fold in the flaked almonds and fill the pie tin.  Place figs into the mixture pressing down gently.  Place in oven on a tray and bake for 45-50 minutes until the tart is golden and slightly firm to the touch.

Remove from oven and while still hot brush with honey.  You may need to warm the honey a little in the microwave or in a bowl of warm water until it is runny.

Serve with whipped cream with vanilla or a teaspoon of honey.