Put flour into the bowl of food processor.

Cut butter into small pieces and put on top of the flour.

Pulse the butter into the flour until it resembles coarse meal. (It’s OK if some of the butter pieces are larger.)

Turn on the food processor and gradually add the ice water through the tube, just until the dough begins to come together. You may not need all the water. The key here is to not add too much water; you don’t want a dough ball. You want dough that barely holds together.

Put dough on the counter and gather it together with your hands into a loose ball. Place on a piece of plastic wrap, quickly form into a disk and refrigerate for 30 minutes.

Preheat oven to 400 degrees F.

Divide dough into three pieces. One at a time (put other two back in refrigerator), place dough on a lightly floured countertop.

With a lightly floured rolling pin, roll the dough to ¼-inch thick circle. Place in a 4-inch tart pan.

Lightly press the dough into the bottom and up the sides. Roll over the top with the rolling pin to get rid of excess dough. Repeat this with the remaining two pieces of dough.

Pierce the bottoms all over several times with a fork. (Prevents the dough from puffing up while baking.)

Place a piece of parchment paper over the dough, then put beans, rice or baking weights on top. Bake for 20 minutes, or until golden brown. Cool on a wire rack then carefully remove.

Mix goat cheese with 1 tablespoon of syrup. Consistency should be like soft peanut butter so add more if necessary.

Divide between the three tart shells and spread evenly to coat the bottom.

Arrange figs on top of spread. I placed them in a circle then randomly put a few on top. Two to three figs per tart work well.

Drop the pepper and chestnut pieces over the top, then sprinkle with rose petal strips.

Finish with a zigzag drizzle of syrup. Savor every bite!