We have a friend in our village who, every year, brings us wonderful fresh figs. Great with cheese, turned into a jam are all great but I wanted something a little more sophisticated for the restaurant but allowing the figs to be the hero.
400 g caster sugar
750 ml water
350 ml sweet dessert wine
1 vanilla pod
12 ripe figs
1 x 320 g ready rolled puff pastry
icing sugar to dredge the figs
200 ml double cream, whipped
Pour 100ml of sweet dessert wine into a pan and reduce by half. Leave to cool completely.
Pour the remaining dessert wine, water, sugar and vanilla pod into a saucepan that will fit the figs. Bring to a boil, add the figs, reduce the heat to low and poach for 8-10 minutes (may take longer if the figs are hard. Remove the figs from the syrup. Bring the syrup back up to the boil and reduce half. Reserve the fig syrup.
Using a 7cm round pastry cutter, cut 12 disks of pastry and put in the fridge for half an hour. If your figs are very large you may need to cut larger disks, the disks need to be larger than the figs.
Preheat the oven to 190C fan. Put the pastry disks on a lined baking tray and prick the bases all over with a fork. Using a sharp knife slice a little off the stalk end of the figs, Put them cut side down on the pastry, dust heavily with icing sugar and bake until the pastry is golden which should be around 12 minutes.
Fold the reduced wine into the whipped cream.
To serve, put 2 tarts on each plate, spoon over the fig syrup and serve with the cream on the side or on the plate
Roast fig pastries
Ingredients
- 400 g caster sugar
- 750 ml water
- 350 ml sweet dessert wine
- 1 vanilla pod
- 12 ripe figs
- 320 g ready rolled puff pastry
- icing sugar to dredge the figs
- 200 ml double cream whipped
Instructions
- Pour 100ml of sweet dessert wine into a pan and reduce by half. Leave to cool completely.
- Pour the remaining dessert wine, water, sugar and vanilla pod into a saucepan that will fit the figs. Bring to a boil, add the figs, reduce the heat to low and poach for 8-10 minutes (may take longer if the figs are hard. Remove the figs from the syrup. Bring the syrup back up to the boil and reduce half. Reserve the fig syrup.
- Using a 7cm round pastry cutter, cut 12 disks of pastry and put in the fridge for half an hour. If your figs are very large you may need to cut larger disks, the disks need to be larger than the figs.
- Preheat the oven to 190C fan. Put the pastry disks on a lined baking tray and prick the bases all over with a fork. Using a sharp knife slice a little off the stalk end of the figs, Put them cut side down on the pastry, dust heavily with icing sugar and bake until the pastry is golden which should be around 12 minutes.
- Fold the reduced wine into the whipped cream.
- To serve, put 2 tarts on each plate, spoon over the fig syrup and serve with the cream on the side or on the plate
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