Heat oven to 200C/180C fan/gas 6.
Line a large baking sheet with baking
parchment. Divide the pastry into
6 pieces. Roll out each piece to the
thickness of a £1 coin and cut into a
11-12cm round, using a cutter or saucer
as a guide. Place on the baking sheet and
mark 1cm in from the edge, taking care
not to cut right through the pastry. Fork
over the pastry inside the marked line.
Slice each fig and arrange, overlapping,
inside the marked line of the tartlets.
Brush with the butter and sprinkle with
icing sugar. Can now be chilled for up to
5 hrs. Bake for 18-20 mins until the pastry
is crisp and golden on the edges.
Warm the jelly in a small pan, brush
over the tartlets, then dust with more
icing sugar. Serve warm from the oven or
at room temperature, with Pistachio ice
cream (see 'Goes well with...') or crème fraîche.