Thin fig & walnut tarts
Filling 60g butter, softened 60g pure icing sugar 1 egg white 10g cornflour 60g walnut meal ½tsp vanilla paste 2 sheets puff pastry 9 fresh figs 40g melted butter 2tbs caster sugar Creme fraiche to serve Preheat oven to 180C. FILLING: Cream the butter with the icing sugar, then add the egg white, cornflour, walnut and vanilla. Mix very well. TARTS: Cut the pastry into 6 strips of 15cm x 10cm and fold 1.5cm on each side inwards and press well to form an edge along each side. Spread the filling over the bottom of each strip and prick the middle with a fork. Cut the figs in half and arrange three halves on each piece of pastry, alternating flesh-side up and skin-side up. Brush the figs with melted butter and sprinkle on the sugar. Bake for about 20 mins or until the tarts are crisp and golden. Serve warm with a dollop of creme fraiche. Serves 6.