Serves 12
50 minutes total

When we were testing recipes for this book, our friend Paul came to the house carrying 
a basket of figs fresh from the tree. Being a warm and friendly team, we happily accepted his offer to make us a dessert. When we first tasted his tarte, we knew the recipe had to 
be in the book. Once you’ve tried it, you’ll be hooked, too. Figs are a rich source of minerals, including magnesium and calcium, and are also powerful antioxidants. This is a delicious dessert with no refined sugar or gluten—a summer delight.


For the crust

  • 1 1/2 cups buckwheat flour, plus a little extra for rolling out
  • 3/4 cup ground almonds
  • 1/2 cup coconut sugar
  • 1 tablespoon ground flaxseed
  • 2 1/2 tablespoons water
  • 1/3 cup coconut butter
  • 3 to 4 tablespoons almond milk
  • zest of 1 lemon
  • pinch of salt

For the topping

  • 1 tablespoon coconut butter
  • 2 tablespoons coconut sugar
  • 1lb figs, quartered

For the coconut cream

  • 14 fl oz can full-fat coconut milk
  • 1 tablespoon honey or other sweetener
  • 1/2 teaspoon vanilla extract

Farmacy Kitchen CookbookFarmacy Kitchen Cookbook
by Camilla Fayed


Preheat the oven to 350˚F.

To make the crust, put the buckwheat flour and ground almonds into a bowl with the coconut sugar and stir until combined. Mix the flaxseed with the water and add to the bowl along with the coconut butter, then slowly pour in the almond milk. Stir until the mixture has a doughy consistency. Cover the bowl with a clean dish cloth and place it in the refrigerator for 30 minutes.

Next, make the topping. Smear a round 12-inch dish (ideally a clay dish) with the coconut butter. Pour the coconut sugar evenly over the coconut butter. Arrange the figs evenly over the bottom.

Spread a little buckwheat flour over a clean surface and roll out the dough until it is about 1/3-inch thick and a little larger than the dish. Slice the dough into quarters and place the quarters on top of the figs until they are all covered. Once you’ve covered the figs, smooth the pastry quarters into one another and tuck the edges down the side of the dish.

Place in the oven and cook for 30 minutes until golden brown on top. When you are ready to serve, place a plate on top of the dish. Holding them together firmly, turn the dish and plate upside down so the figs are on top, and the tarte is sitting on the plate. Gently lift the dish off of the plate.

Make the coconut cream by blending all the ingredients together until well combined.

To serve, cut into 12 slices and drizzle each with coconut cream.

Reprinted with permission from Farmacy Kitchen by Camilla Fayed. Copyright 2018 Aster.