Cinnamon FIG Tarts
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Figs are baked on puff pastry with cinnamon and ginger, then served with a clementine mint cream. A quick and elegant dessert.
Ingredients
- flour for dusting
- 150 g puff pastry defrosted if frozen
- 1 tsp demerara (turbinado) sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 6 small figs
- 250 ml double (heavy) cream
- 2 clementines
- 2 tbsp icing (confectioners') sugar
- 1 mint leaves
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.4 mg
- Iron: 1.62 mg
- Magnesium: 11.6 mg
- Phosphorus: 42.4 mg
- Potassium: 106 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp demerara (turbinado) sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 6 small figs
- 250 ml double (heavy) cream
- 2 clementines
- 2 tbsp icing (confectioners') sugar
- 1 mint leaves
Prepare
- flour, for dusting
- 150 g puff pastry, defrosted if frozen
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Line a baking sheet with baking parchment. Scrunch the parchment up in your hands and then smooth it out to prevent it from rolling up.
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Step 2.
Lightly flour a work surface and roll out the puff pastry to just under 5mm/¼ inch thick. Cut the pastry into 4 rectangles, each measuring 10x15cm/4x6 inches, and place them on the prepared baking sheet. Prick each rectangle several times with a fork.
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Step 3.
In a small bowl, mix together the demerara sugar, ground cinnamon, and ground ginger. Sprinkle this mixture evenly over each pastry rectangle. Cut small figs in half, or medium figs into quarters, and arrange 3 fig pieces down the center of each pastry rectangle.
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Step 4.
Bake the tarts for 18–20 minutes, until the pastry is puffed and golden brown.
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Step 5.
While the tarts are baking, pour the double cream into a large mixing bowl. Zest one clementine into the cream, then squeeze in the juice of both clementines. Sift the icing sugar over the cream, then whip until soft peaks form. Reserve a few mint leaves for garnish and finely chop the remainder. Fold the chopped mint into the whipped cream.
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Step 6.
Serve the hot tarts with a generous dollop of the clementine mint cream and scatter the reserved mint leaves on top.