Heat oven. Mix honey – there is no substitute for the peculiar asperity of chestnut – with cheese to make a supple paste. Spread this on the pastry leaving a 3cm border. Cut the ham into 2cm squares and distribute evenly on the honey/cheese.
Halve the figs and place them skin-side down on the tart. Give them a sprinkling of piment d’Espelette. Brush them and the pastry border with melte