These elegant tarts are a light, but tasty alternative to sandwiches and would work well alongside a pot of Fortnum’s Afternoon Blend Tea. Serve just warm or cold and dress with sprigs of watercress and a punchy dressing peppered with toasted walnuts.

Preheat the oven to 200°C/400°F/gas mark 6. Roll out the pastry on a lightly floured board and use to line 6-10 cm round, loose-bottomed tart tins. Prick each base all over and chill for 15 minutes.





Melt the butter in a pan. Cook the onion with the thyme sprig over a low heat for 15-20 minutes.

Cover the pastry in each tin with greaseproof paper and baking beans and bake for 10-15 minutes. Remove the beans and paper and continue to cook for 5 minutes until the base feels dry to the touch. Reduce the oven temperature to 180°C/350°F/gas mark 4.

Discard the thyme sprig and spread the onion over the base of the tart. In a bowl, whisk together the eggs and cream and season well with salt, black pepper and nutmeg. Pour over the tarts.

Top each tart with three slices of fig and scatter over the Stilton. Bake for 20-25 minutes until golden and cooked through. Cool for at least 10 minutes.

Whisk together the oils, vinegar and walnuts and season. Put a tart on each plate, drizzle with the dressing and garnish with watercress and a few thyme sprigs.