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Ingredients: Makes 8
500g puff pastry (preferably made with all butter)
12 slightly firm, black Italian figs
30g icing sugar
200g mascarpone, to serve
Roll out the pastry on a floured surface until it is the size of an A4 sheet of paper and about 2mm thick. Place the pastry on a baking sheet and chill in the fridge for 20 minutes.
Slice the figs.
Preheat the oven to 240°C/220°C fan/gas 8.
1 Remove the pastry from the fridge and prick it all over with a fork – the holes should be about 1cm apart (this is called ‘docking’). Now crimp the edges with your thumb and forefinger, and chill the pastry again in the fridge for 20 minutes.
2 Lay the figs over the pastry in lines, overlapping them slightly so that they completely cover the pastry. Leave the tart to rest in the fridge for 20 minutes.
3 Melt the butter and brush it generously over the figs, then sift over the icing sugar. Bake the tart for 30 minutes or until the edges are crisp.
4 Remove the tart from the oven and leave to cool for about 10 minutes before cutting into squares and topping each square with a spoonful of mascarpone. Serve warm.