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Roast fig pastries

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

Roast fig pastries preparedPour 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

Roast fig pastries

Jules
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.
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
chilling 30 minutes
Course Dessert
Servings 6 people
Calories 375 kcal

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

Nutrition

Calories: 375kcalCarbohydrates: 35gProtein: 4gFat: 25gSaturated Fat: 11gCholesterol: 46mgSodium: 103mgPotassium: 277mgFiber: 3gSugar: 17gVitamin A: 632IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!

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