It does not always have to be white flour! Cake tastes wonderful even with wholemeal flour. The whole grain not only provides more vitamins, minerals and trace elements, but also plenty of fibre. In addition, figs also contribute these indigestible food components. This keeps you full longer and gets the intestines going.
If you would like to enjoy a topping to the fig and spelt tart, you can easily prepare it with Greek yoghurt (10% fat), some vanilla powder and honey.
Mix the flour, butter, egg, sugar and salt and knead until a smooth dough just comes together. Cover in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 200°C (approximately 400°F). Rinse the figs, remove the stalks and cut into quarters.
Transfer the dough to a floured work surface and roll out to 2-3 mm (approximately 1/8 inch) thick. Press into a tart dish 24 cm (approximately 9 1/2 inches) in diameter. Pierce the bottom with a fork. Place the quartered figs close together on the dough and dust them with powdered sugar. Bake until golden brown, about 25-30 minutes. Serve warm with fresh whipped cream if desired.