My lovely neighbour has a fig tree growing over her garden fence with some delicious fruits which she shared on a swap with french beans from our garden. (Jen if you are reading this from Dubai your fig tree is good bounty this year and you are missing out!)
Having consumed one fresh yesterday, I spotted some leftover puff pastry in the freezer which was just enough with the figs for a Fig Tart accompanied by honeycomb icecream.
5 fresh figs , sliced
30 x 20 cm puff pastry ( ours was dairy & egg free from Sainsburys)
1 tablespoon butter or dairy free PURE
1 tablespoon caster sugar
On a baking patchment lined baking tray, place the oblong puff pastry sheet and score a frame around the edge with a knife and prick the pastry inside to stop it rising
Place the fig slices within the pastry frame
Melt the butter and dissolve the sugar to make a buttery syrup
Dribble syrup over figs.
Bake at 200c for about 20 minutes until pastry golden.
Cool and serve warm with icecream or your fancy