A lovely puff pastry tart recipe featuring sweet and sticky figs. The flavor is enhanced with sharp redcurrant jelly for a tasty vegan and vegetarian dish.
This is one of the most pleasing ways to serve seasonal fruit. The same technique also works with thinly sliced other fruits too. It’s an easy dish to produce and we often make a bigger tart if we’ve got a lot of people round for lunch or dinner. When we first wrote the recipe for these tarts, a few years ago, we picked up the idea from a smart starred restaurant in France. We used to mix double cream and yogurt and leave it in the fridge overnight to produce a crème fraîche.
1kg puff pastry
15ea fresh figs
4 tbsp Icing sugar
3 tbsp redcurrant jelly
Crème fraîche, to serve
You will need 2 baking trays.
Firstly, preheat the oven to 200°C
Divide the pastry into 7-8, roll out each piece thinly on a lightly floured surface and cut into a 10-15 cm (6″). Put them well spaced apart on two lightly greased baking trays.
Slice each fig into 5 or 6 slices and arrange them slightly overlapping on the pastry discs, leaving a ½-inch border. Sprinkle each tart with a half teaspoon of icing sugar and bake for about 15 minutes, until the pastry is puffed up and have got a golden color and sugar has caramelized.
Put the redcurrant jelly into a pan with two teaspoons of water and leave over a heat until melted. Set aside to cool down but do not let it set.
Remove the tarts from the oven and brush figs with the redcurrant glaze. Slide each tart on to a warmed plate and serve them with the crème fraîche.