Fig tarts with cinnamon sabayon

Method

1. Roll out the pastry on a floured surface and cut out 4 x 18cm diameter circles. Arrange on baking trays and prick the base with a fork. Preheat the oven to 180C/gas 4.

2. Wash and dry the figs and cut in half. Using a sharp knife, cut slices, not quite all the way through, so that you make a fan shape.

3. Place 4 fig halves on each pastry round, leaving a 1cm border around the edge. Dot the butter over each tart and dust with icing sugar. Bake for about 5-6 minutes, until pastry is cooked and golden. While the tarts are in the oven, make the sabayon sauce.


4. Put the caster sugar in a saucepan and pour over the water. Dissolve the sugar in the water and bring to a boil. In a separate bowl, whisk the egg yolks until pale and fluffy, before pouring the boiling sugar syrup over. Continue whisking until the mixture becomes mousse-like and has cooled down. Add the cinnamon and fold in the lightly whipped cream. Preheat a grill

5. When the tarts are cooked, remove from the oven and place a large spoonful of sabayon over each tart. Glaze under a hot grill and serve straight away.

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Ingredients

350g prepared puff pastry
8 Figs
2 tbsp Butter
icing sugar, for dusting

For the sabayon

5 egg yolks
250g caster sugar
200ml water
200ml double cream, lightly whipped
1/2 tsp ground cinnamon

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