Fruit-filled DELIGHTS

Perfect for picnics, these tarts are deliciously sweet and a little naughty

- SAMUEL GOLDSMITH

FIG TARTE TATIN

When British figs are in season, this is a fantastic way to use them.

SERVES 6

60g (2oz) caster sugar

60g (2oz) butter

½tsp vanilla extract

8 figs, stalks trimmed, halved

320g pack ready-rolled puff pastry

Greek yogurt, to serve

You will need:

20cm (8in) ovenproof frying pan or cake tin (not loose-based)

1 Heat the oven to 220C/Gas 7. Gently heat the sugar in the pan until it dissolves and turns a golden brown. Stir in the butter and vanilla extract.

2 Put the figs into the pan on top of the caramel, cut-side down, in a single layer to fit snugly. If using a cake tin, pour the caramel into the tin and arrange the figs on top.

3 Cut out a circle of pastry from the sheet, a little larger than the pan or tin. Drape it over the figs and tuck the sides down to enclose the fruit. Prick the pastry with a fork and bake in the oven for 25 mins until the pastry is risen and golden.

4 Remove fro and allow t 5-10 mins. Run a sharp knife around the edge of the pastry, put a serving plate on top of the pan turn the tart out.

1 Heat the oven to 220C/Gas 7. Gently heat the sugar in the pan until it dissolves and turns a golden brown. Stir in the butter and vanilla extract.

2 Put the figs into the pan on top of the caramel, cut-side down, in a single layer to fit snugly. If using a cake tin, pour the caramel into the tin and arrange the figs on top.