Light fig tarts with yogurt soured cream

Method

1. For the yogurt soured cream, bring the cream to the boil in a small pan and then set aside to cool. Stir in the yogurt, cover the pan with a cloth and leave in a warm place (about 21C) overnight – an airing cupboard is ideal.

2. The next morning, spoon the cream into a muslin-lined sieve and rest it over a bowl. Cover and leave in the fridge for 12 hours to drain.

3. Preheat the oven to 220C/gas 7.

4. Divide the pastry into 8, roll out each piece thinly on a lightly floured surface and cut into 15cm oval. Put them well spaced apart on 2 lightly greased baking trays.

5. Cut each fig across into 4–5 slices and arrange them slightly overlapping on the pastry ovals, leaving a 1cm border. Sprinkle each tart with ½ teaspoon of granulated sugar and bake for about 12 minutes, until the pastry is puffed up and golden and the sugar has lightly caramelized.

6. Meanwhile, put the redcurrant jelly into a pan with 2 teaspoons of water and leave over a gentle heat until melted. Set aside to cool slightly but do not let it set.

7. Remove the tarts from the oven and brush the fruit with the redcurrant glaze. Slide each tart on to a warmed plate and serve with the yogurt soured cream.

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