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Baked Fig Tart
By Chef Gary Rhodes


12 Figs halved lengthwise
6 ounces Puff Pastry
2/3 cup Light Brown Sugar
6 tablespoons Butter


Preheat the oven to 400 degrees. Generously butter an ovenproof frying pan.

Sprinkle 1/4 cup of sugar in the pan. Heat the frying pan and melt a tablespoon of butter. Fry half the figs, cut-side down, very quickly on a high heat to a golden brown. Remove from the pan and set aside. Melt another tablespoon of butter and fry the remaining figs.

Fill the frying pan with the cooked figs. Roll out the puff pastry thinly and cut in an 8 inch circle. Place the puff pastry on top of the figs and bake for 25-30 minutes. Once baked, remove the pan from the oven and leave to rest for 5-6 minutes. (This relaxes the figs and when turned out they will have a neater finish.)

Warm the base of the frying pan and turn the tart out. Melt the remaining 4 tablespoons of butter with the remaining sugar until it becomes a silky, golden syrup.

Slice the tart into 4 pieces, place on dessert plates, drizzle with the syrup, and serve with vanilla ice cream.