Fig Tart Tartine
8 ripe figs
200g raw caster sugar
80g unsalted butter
pinch of saffron
1 sheet of good quality puff pastry
Fresh blue berries and vanilla ice-cream to serve
Preheat your oven to 170 degrees Celsius fan forced.
Before getting started cut the figs into thirds length ways and set aside until needed.
In a heavy based non stick frying pan heat the caster sugar over medium high heat for 5-7 minutes until it has dissolved and become an amber brown. Being careful not to burn yourself add in the butter and remove the pan from the heat. Wash vigorously until you have incorporated all the butter into the toffee.
Set the pan down on a heat mat, to the toffee add a pinch of saffron before layering the figs into the pan starting from the centre and working your way out. Once you have completely covered the base of the pan with fig slices, take a measurement of your pan and cut your puff pastry to size before placing it over the top of the figs.
Place the pan into the oven and cook for 25 minutes or until the pastry is golden brown. Remove the pan from the oven and invert the tart tartine onto a serving dish. Allow to cool for 5 minutes before serving with a scattering of fresh blueberries and vanilla ice-cream.
Find everything you need to create your own Fig Tart Tartine at the following Queen Vic Market traders.
Berries Corner (Shed H) – Figs and berries
Curds & Whey (Dairy Hall) – Unsalted butter
Gewurzhaus (Dairy Hall) – Saffron
To see more of Lynton’s recipes, click here.