2 1⁄4 cups plain flour
185g cold unsalted butter, chopped
2 egg yolks
1/3 cup cold water
Extra lemon thyme sprigs, to garnish
300ml tub thickened cream
1 tblsp fresh lemon thyme leaves
125g goat’s cheese
3 fresh figs (150g), quartered
Grease six 12cm round loose-base flan tins.
Process flour and butter in a food processor to form fine crumbs. With motor operating, add yolks and enough water to bring ingredients together. Turn out dough. Shape into a disc. Cover. Refrigerate for 30 minutes.
Divide pastry into six portions. Roll out each portion between two sheets of baking paper into a 15cm circle. Line prepared tins with pastry. Place on a large oven tray. Freeze for 20 minutes.
To make filling, whisk eggs, cream and thyme in a large jug until combined. Crumble goat’s cheese over base of pastry cases. Pour over egg mixture. Top each with two quarters of fig.
Cook in a hot oven (200C) for 10 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until lightly golden.
Serve tarts warm or at room temperature garnished with extra thyme.