What a shame, since weeks now, figs are available in the market, and yet I haven’t cooked with them. So today, I decided to make something delicious – figs and raspberry jam tarts. Figs are very versatile, they can be eaten in many ways: you can eat them fresh with your breakfast muesli, with salad and prosciutto, goat cheese and honey, etc. They taste also delicious grilled or baked! So, there is no excuse not to eat them! But you should hurry up as they are going out of season soon!!
The first time I baked figs tart was some years ago for a small house party in London – my landlady, Patsy, brought in many figs and asked me if I could make something with them for her party later that evening. I remembered I saw a figs tart recipe a few days ago in the newspaper by Nigel Slater – a British chef – and I thought it was the perfect chance to try out that recipe. Slater then became one of my favorite chefs!
I must have lost Slater’s figs tart recipe, so I put together this recipe purely on account of my memory. The ingredients I remember where puff pastry, figs and a jam of some sort. So I chose raspberry jam and added extra almond flakes to give the dish an extra texture. I cut the pastry out in small circles instead of baking it as one large tart as the original recipe. These sweet little individual tartlets are perfect party food!
(makes 6-7 tarts, approx.9cm⌀)
- 275g ready rolled puff pastry
- 3-4 figs, sliced
- A pinch of sugar
- Raspberry Jam, for spreading (or other berry jam)
- Handful of almond flakes
Preheat the oven to 200 degrees Celsius. Prepare a baking sheet lined with baking paper, set aside.
On a lightly floured work surface, roll out the puff pastry and use a cookie cutter, or simply use the rim of a glass (about 9cm in diameter) to cut out about 6-7 round pieces. Lay them on the prepared baking sheet. Then score a line (I use another smaller glass) to create a border (so that the outer rim on the tarts will raise up nicely). Do not cut through the pastry though.
Spread the jam evenly and generously on the pastry only within the inner border, and then arrange the fig slices on top, about 3 slices for each tart. Sprinkle some brown sugar on the figs, as it will caramelize when baked. Finally scatter the almond flakes on top. Bake in the oven for 15-20 minutes until the pastry rises and turns golden in colour. Removed from oven and place the tarts on a cooling rack to cool slightly. Serve warm with a dollop of crème fraȋche.