Fig and Pear Tart 4 One

Fig and Pear Tart 4 One

1 tsp butter
1 small pear, cored and chopped
2 tsp sugar
1 tsp finely grated orange zest
juice of ¼ orange
1 sheet purchased puff pastry
1 ripe fig
1 tsp honey
1-2 tsp brown sugar
1 tbsp toasted slivered almonds,
thick cream or ice-cream, to serve

Melt butter in a small non-stick fry pan and add pear and sugar. Stir over low heat until pear begins to soften. Add orange zest and juice and stir until juice has evaporated. Remove and cool.
Pre-heat oven to 220C.
Thaw pastry (if frozen) and cut a circle using a saucer as a guide (about 15cm. in dia) and spread pear mixture over pastry leaving 1cm. border around the edge. Place on a baking tray and bake for 8-10 minutes until pastry is half cooked. Remove from the oven and slice fig thinly almost through to the base and fan onto tart. Drizzle with honey and sprinkle with brown sugar. Return tart to the oven and bake for a further 8-10 minutes until pastry is golden and cooked. Serve sprinkled with almonds and a dollop of thick cream or ice-cream.

Serves 1.

This recipe can easily be multiplied to serve 2, 4 or 6.