Fig Tart

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  • Our favourite exotic dessert from The Old Bridge Inn


    • 200-250g puff pastry

    • 12 figs (3 figs per tart)

    • 50g melted butter

    • 2-3 tbsp caster sugar

    Serve with vanilla ice-cream or clotted cream

    Serves 4


    1) Pre-heat oven to 425?f / 220? C / Gas 7

    2) Divide the pastry into four.

    3) Flour a surface and very thinly roll out each one to form a square of about 20cm.

    4) Now take a plate that measures approx 18cm, lay it carefully on the pastry square and cut around it to make a circle. Repeat with the other 3 pieces of pastry.

    5) Generously prick the surface of each pastry disc and lay on a lightly greased baking sheet (you may have to use two).

    6) Put in the fridge for 30 mins.

    7) Meanwhile slice each fig into 6 wedges.

    8) Take the pastry discs from the fridge and carefully arrange the fig slices in concentric circles; make sure that you leave a gap of about 1cm around the edges (this allows the pastry to puff up and form a border as it cooks).

    9) With a pastry brush coat each tart with the melted butter and replace in the fridge until ready to cook.

    10) Once the oven is up to temperature, remove the tarts from the fridge, dredge with caster sugar and place on the top shelf of the oven.

    11) Bake for 20 minutes or so and then serve with cream or ice-cream.


    Depending on the size of your oven you may not be able to cook all four tarts at the same time. The topmost tarts will cook quicker; try changing the trays over half way through the cooking so that each pair of tarts gets equal time on the top shelf.

    Click here to see other recipes from the Great Inns of Britain.

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