- 375g pack all-butter puff pastry, thawed if frozen
- 6 fresh fig
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- 25g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp icing sugar, plus extra for dusting
- 2 tbsp raspberry or bramble jelly
- pistachio ice cream (see 'goes well with...' below), or crème fraîche, to serve
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.