Just before leaving Zürich I found the sweetest, blackest figs at the local market. I had to make a fig tart! So here is the recipe.

• preheat the oven 200˚

• make a pâte brisée:

• 250 gr unbleached, plain four
• 150 gr unsalted butter at room temperature
• 3 organic egg yolks
• 60 gr caster sugar
• 10 cardamom pods, podded and the seeds ground with a little of sugar
• a pinch of salt
• pith of 1 organic lemon
• mix everything together, shape it into a ball and let it rest in the fridge for 30 minutes

• roll the pastry out and press it in a buttered, 24 cm pie form
• mix about 1/2 cup of ground walnuts with
• 3 tablespoons caster sugar
• sprinkle 2/3 of this on top of the pastry

• cut the figs into thick slices and arrange around the pastry

• sprinkle the rest of the walnut- sugar mixture on top of the figs
• dot some unsalted butter around the fruit
• bake in the oven until pastry goes golden brown, about 20 minutes

• let the pie cool, then sprinkle with rose petals
• serve with some double, pure cream