FIG TARTLETS

Fig tartlets image

Take just five ingredients and you've got a dessert with real wow factor- you can prepare the pastry and fruit ahead too

Provided by Mary Cadogan

Categories Dessert

Time 40m

Yield Makes 6

Number Of Ingredients 6

Ingredients

375g pack all-butter puff pastry , thawed if frozen
6 fresh figs
25g butter , melted
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

Steps:

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.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium