Recipe by Julia Blanter
Photos by Jocelyn Filley

Beekeeping is mysterious magic to most of us. We mere mortals find it bewitching to watch bees collect nectar, buzzing among the wildflowers. For multi-hyphenates like Juli Vanderhoop, beekeeping is an immersion, in her case one that has captivated her for over fifteen years. Now a master beekeeper, Juli produces the delicious raw Black Brook honey, which changes nuance in flavor and color throughout the seasons. And then there are the health benefits. “Don’t overheat honey, or it will kill off the beneficial antioxidants,” advises Juli. “Instead of baking with honey, drizzle it over the dish, like with this tart.” This recipe is a lesson in flexibility. “Use what you have,” encourages Juli. If figs aren’t available, sub with stone fruit, and mix in peach or pear jam instead of fig. “I’d eat this for breakfast!” says Juli laughing, and you should, too.

Makes one (8-inch) tart

Instructions:

1. Preheat the oven to 400°F. Beat the goat cheese and mascarpone in a small bowl with a wooden spoon until fluffy. Fold in 1 teaspoon of the thyme and the salt, then fold in the fig jam until incorporated.
2. Lightly flour your work surface and roll out the pastry so it is about 1/4 inch thick. Cut a 9-inch circle to fit an 8-inch tart pan with removable base with ½-inch crust up the sides. Prick the pastry all over with a fork. Fit the pastry into the pan and gently press the crust into the sides. Line with parchment paper and fill with pie weights or sugar. Blind bake for 12 minutes. Remove the parchment paper and weights, then cool completely. Leave the oven on.
3. Spread the goat cheese–jam mixture over the base, leaving a ½-inch border, and arrange the fig quarters on top. Bake until the cheese is light brown in spots, 18 to 20 minutes. Sprinkle with the remaining thyme and a drizzle of honey.