We recently visited The Table at De Meye where Jess and Luke Shepherd showed us around their blossoming vegetable garden. Inspired by her garden, Jess created this beautiful dessert using honey, fresh figs and raspberries.

Honey and Fig Thyme Tarte Tatin with Raspberry Ice Cream

Serves: 6
Prep time: 40 minutes
Cook time: 25 minutes + overnight freezing

Raspberry Ice Cream
400 g raspberries
1/2 C (125 ml) castor sugar
juice from 1 lemon
1 1/2 C (375 ml) milk, plus 2 Tbsp (30 ml) extra
1 C (250 ml) cream
1/2 C (125 ml) castor sugar
2 Tbsp (30 ml) glucose syrup (can substitute with golden syrup)
2 Tbsp (30 ml) cornflour
4 Tbsp (60 ml) cream cheese
pinch sea salt
1/2 C (125 ml) buttermilk

Tarte Tatin
100 g butter
100 g raw honey
thyme leaves, picked off the stem
10-12 large figs, halved
1 roll readymade puff pastry

The Ice Cream
Place the raspberries, sugar and lemon juice in a small saucepan, and bring to a boil over medium heat until the sugar is dissolved. Set aside to cool while you make the ice cream base. 

Place the milk, cream, sugar and syrup in a medium-sized saucepan and slowly bring to the boil. Allow to simmer for a couple of minutes. Combine the 2 extra tablespoons of milk and cornflour to make a slurry, and whisk this into the hot milk mixture. Continue stirring over medium heat for a minute until the mixture is slightly thickened. Remove from the heat.

Place the cream cheese and sea salt in a large stainless steel or glass bowl, and gradually pour in the hot milk mixture, whisking constantly. Add the raspberry sauce and then the buttermilk.  Fill a sink or basin with ice water – just enough to come halfway up the side of the bowl. Place the bowl into the cold water. Allow to cool for up to an hour, stirring occasionally.

Once the ice cream mixture is cold, churn in an ice cream maker. Place the finished ice cream in an airtight container and freeze for at least 4 hours before serving.

Tarte Tatin
Preheat the oven to 180 º C.

Melt the butter in a heavy-based ovenproof frying pan or skillet. Add the honey and stir into the butter until combined. Scatter over the thyme leaves.

Arrange the halved figs in the pan with the wide bottom ends facing the outer edge of the pan. Cut a suitably sized disc from the puff pastry sheet and lay over the figs. Prick the pastry with a fork, then bake in the oven for 20-25 minutes, until the pastry is golden.

Remove the tart from the oven and set aside for 10 minutes. Gently shake the pan to loosen the pastry from the edge, you may need to use a spatula. Place a large serving plate on top and invert the pan. Serve immediately with the raspberry ice cream.

(Note: the pictured tarte is an individual sized portion.)

Recipe by: Jess Shepherd of The Table at De Meye

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