Roast pork with fennel & rosemary
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Fig tartlets
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Makes 6
Skip to ingredients
- 375g pack all-butter puff pastrythawed if frozen
- 6 fresh figs
- 25g buttermelted
- 2 tbsp icing sugarplus extra for dusting
- 2 tbsp raspberry or bramble jelly
- pistachio ice cream (see 'goes well with...' below), or crème fraîcheto serve
Nutrition: per tartlet
- kcal318
- fat18g
- saturates9g
- carbs34g
- sugars14g
- fibre1g
- protein4g
- salt0.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Divide the pastry into 6 pieces. Roll out each piece to the thickness of a £1 coin and cut into a 11-12cm round, using a cutter or saucer as a guide. Place on the baking sheet and mark 1cm in from the edge, taking care not to cut right through the pastry. Fork over the pastry inside the marked line.
step 2
Slice each fig and arrange, overlapping, inside the marked line of the tartlets. Brush with the butter and sprinkle with icing sugar. Can now be chilled for up to 5 hrs. Bake for 18-20 mins until the pastry is crisp and golden on the edges.
step 3
Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with Pistachio ice cream (see 'Goes well with...') or crème fraîche.
