This tasty and sweet Greek fig tart is perfect for sharing. With a sweet biscuit base and honey covered topping, this melt in the mouth tart is a classic dessert recipe
- 100g unsalted butter
- 100g clear honey (or dark muscovado sugar)
- 2tbsps lime or lemon juice (or brandy)
- Good pinch of sea salt flakes
- 10-12 fresh figs, halved lengthways
- 375g butter-puff pastry block, defrosted if frozen (or 320g pack ready-rolled sweet shortcrust pastry)
- Greek yogurt or crème fraiche, to serve
- 20cm ovenproof frying pan or 23cm cake tin (not loose-based)
Melt the butter with the honey (or sugar) in the frying pan over a medium heat. Let the mixture bubble for 4-5 mins, until it starts to caramelise. Carefully stir in the lime or lemon juice (or brandy) and salt (it will spit). Take the pan off the heat while you pack in the fig halves, cut-side down. Put the pan back on the heat for 3 mins until the figs start to soften, then leave to cool for 15 minutes. Set the oven to 200°C/400°F/Gas Mark 6. (If using a cake tin, transfer the hot caramel and figs to the tin.)
Roll the pastry out so it’s just large enough for you to cut out a round 2.5cm larger than the top of the pan, or the cake tin. Use a plate as a guide. Lay the pastry over the figs, tucking the excess inside the pan or tin.
Bake for 30-35 mins (or 25-30 mins if using shortcrust) until the pastry is crisp and golden. Run a knife around the pastry edge. Leave the pan or tin to cool on a rack for 20 mins.
Put a large plate on top of the tart and flip it over to turn it out. Serve warm with yogurt or crème fraiche.
This tart can be made a few hours before serving, turned out, and warmed later, covered loosely in foil, in a medium oven for 10-15 minutes.