Makes 4 tarts
This recipe is fairly straight forward- puff pastry, vanilla sugar, light muscovado sugar (can use light brown sugar), and figs-no measuring whatsoever (well, unless you’re planning on making this quick puff pastry for this recipe, like I did).
If you don’t have any vanilla sugar on hand, I wouldn’t fret, simply use natural cane / granulated sugar, the tarts will taste just as great.
The pistachio whipped cream that I served with this is fairly straight forward, as well- it’s just sweetened whipped cream with a small handful of crushed pistachio nuts folded in.
For the Tarts
½ recipe for quick puff pastry or 1 sheet store-bought puff pastry (pref. all-butter)
Vanilla Sugar (can simply use granulated/ natural cane, if you don’t have any)
4 ripe figs, quartered
Light Muscovado Sugar (can use light brown sugar)
For the Pistachio Whipped Cream
½ cup cold whipping cream
1 tablespoon confectioner’s (powdered) sugar
1 ½ tablespoons crushed pistachio nuts
Preheat oven to 400F / 200C/ Gas Mark 6. Line a cookie sheet with parchment paper.
Roll the pastry into a rectangle approx. 15-by-8-inches (should be 1/8-inch thick). Cut the pastry into 4 evenly-sized rectangles, then place onto the lined cookie sheet.
Evenly sprinkle the top of each pastry rectangle with the vanilla sugar, and top with figs.
Lightly sprinkle brown sugar over the figs.
Bake in preheated oven for 15 minutes, until the pastry is puffed and golden brown. Allow to cool while you make the whipped cream (next step).
In a medium-sized mixing bowl, with a whisk, beat together the cream and sugar until thickened and holds a soft peak (to determine this, lift the whisk from the cream; if the peak at the end of the whisk holds a droopy curve, it’s a soft peak). Serve with tarts.