Fig Tart
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Very simple but nice individual Fig Tarts served with Creme Fraiche
1½ to 2 fairly large ripe figs per tart Picture
- Roll the puff pastry fairly thinly slightly less than ½ centimetre thick. Use a dish as a guide to then cut the pastry into disks about six inches/fifteen centimetres thick Picture .
- Cut the the figs into thin slices about a ¼ inch/½ centimetre thick. Discard the end pieces and then lay on the pastry in a spiral. Pour over a tablespoonful of honey Picture .
- Put the tartes on a baking tray and bake in the oven at 400°F/200°C/Reg6 for about 25 minutes until nicely golden brown. Serve with a dollop of creme fraiche Zoom .
Notes: You need really good ripe figs for this. No point in doing it with anything else.
References: From Ian Wood's class at the Almeida
Categories: cpudding cfig Recipe Id: r1680