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Jammy Fig Tart with Crème Fraîche and Lavender Flowers

  • Time preparation 10 minutes
  • cook time 15 minutes
  • Serve Serves 8

Sweet ripe figs make for the perfect summer dessert, especially when paired with buttery pastry! Figs are halved and arranged on the pastry, then baked in the oven and glazed with redcurrant jelly to make this easy dessert recipe. Serve with tangy crème fraîche and lavender flowers.

Recipe taken from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody
  • 1 kg ready-made puff pastry
  • Plain flour, for dusting
  • 12 figs, halved lengthways
  • 8 tsps granulated sugar
  • 2 tbsp redcurrant jelly
  • To serve:
  • A dollop of crème fraîche
  • A few lavender flowers

Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 baking sheets with baking parchment.

Divide the pastry into 8 equal pieces, then thinly roll out each piece on a lightly floured surface and cut into 15 cm circles. Place them onto the baking sheets, spaced well apart.

Cut each fig half crossways into slices and arrange them, slightly overlapping, on the pastry discs, leaving a 2.5 cm (1 in) border. Sprinkle each tart with a teaspoon of sugar and bake in the oven for 10–15 minutes until the pastry is puffed up and golden and the sugar has lightly caramelised.

Meanwhile, warm the redcurrant jelly in a small saucepan. When the tarts come out of the oven, lightly brush them with the redcurrant glaze. Serve with crème fraîche, sprinkled with lavender flowers.

Ingredients

  • 1 kg ready-made puff pastry
  • Plain flour, for dusting
  • 12 figs, halved lengthways
  • 8 tsps granulated sugar
  • 2 tbsp redcurrant jelly
  • To serve:
  • A dollop of crème fraîche
  • A few lavender flowers

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 baking sheets with baking parchment.

Divide the pastry into 8 equal pieces, then thinly roll out each piece on a lightly floured surface and cut into 15 cm circles. Place them onto the baking sheets, spaced well apart.

Cut each fig half crossways into slices and arrange them, slightly overlapping, on the pastry discs, leaving a 2.5 cm (1 in) border. Sprinkle each tart with a teaspoon of sugar and bake in the oven for 10–15 minutes until the pastry is puffed up and golden and the sugar has lightly caramelised.

Meanwhile, warm the redcurrant jelly in a small saucepan. When the tarts come out of the oven, lightly brush them with the redcurrant glaze. Serve with crème fraîche, sprinkled with lavender flowers.

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