Recipe: Fig Tarts
RECIPES & STYLING ANNA LAST
PHOTOGRAPHS BEN DEARNLEY
3 x 24cm square sheets frozen puff pastry, just thawed
3–4 tablespoons fig jam
4–6 large or 6–8 small figs, sliced thickly
honey to serve
Preheat oven to 200°C. Line 2 baking trays with baking paper. Trim edges of pastry squares with a ruler and sharp knife. Score a border about 1 cm wide around the edge of a square, prick the pastry all over in the middle, then brush the centre square with jam and arrange fig slices, overlapping, over the jam. Fold edges of pastry over using the score mark as the crease; it will fold over some of the fig slices slightly. Repeat with remaining pastry squares, jam and figs. Place on baking trays and bake for 10–15 minutes or until pastry is puffed and golden at the edges. Cut into halves or quarters and serve drizzled with honey. Serves 6–8.
PHOTOGRAPHS BEN DEARNLEY
3–4 tablespoons fig jam
4–6 large or 6–8 small figs, sliced thickly
honey to serve
Preheat oven to 200°C. Line 2 baking trays with baking paper. Trim edges of pastry squares with a ruler and sharp knife. Score a border about 1 cm wide around the edge of a square, prick the pastry all over in the middle, then brush the centre square with jam and arrange fig slices, overlapping, over the jam. Fold edges of pastry over using the score mark as the crease; it will fold over some of the fig slices slightly. Repeat with remaining pastry squares, jam and figs. Place on baking trays and bake for 10–15 minutes or until pastry is puffed and golden at the edges. Cut into halves or quarters and serve drizzled with honey. Serves 6–8.
TIP
These fig tarts would be delicious served with thick cream. But for a healthier option that seems just as indulgent, mix brown sugar, to taste, through Greek-style natural yoghurt and set aside for about 30 minutes to create a lush sweetened dessert topping.Related Stories
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