for 10 pieces

Fig tarts

1	puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm)
100 g	crème fraîche
6	fig, sliced
2 tbsp	ground cane sugar

How it's done

Fig tarts

Roll out the dough and place on a tray along with the baking paper. Cut out circles approx. 10 cm in diameter. Remove the remainder of the dough. Spoon the crème fraîche onto the circles, leaving a border of approx. 1 cm. Arrange the figs on top, sprinkle with sugar.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C.

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