for 8 pieces

Pastry

100 g	white flour
50 g	wholemeal flour
60 g	sugar
½ tsp	salt
80 g	butter, cut into pieces, cold
1	egg, beaten

Filling

250 g	mascarpone
20 g	icing sugar
1	vanilla pod, halved lengthwise, seeds scraped out
1 dl	full cream
5 tbsp	sea buckthorn spread, 1 tbsp set aside
1	organic lemon, use grated zest only
3	figs, thinly sliced
1 sprig	thyme, leaves torn off

How it's done

Pastry

Mix the flour, sugar and salt in a bowl.

Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Roll out the pastry on a lightly floured surface, place in the prepared tin, prick firmly, chill for approx. 30 mins.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack.

Filling

Combine the mascarpone, icing sugar and vanilla seeds.

Using the whisk on a hand mixer, beat the cream with the sea buckthorn and lemon zest until almost stiff, carefully fold the mascarpone mixture into the whipped cream using a rubber spatula. Spread the mixture over the tart base, arrange the figs on top. Drizzle with the remainder of the sea buckthorn, sprinkle with thyme.

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