Emily Scott is an exquisite chef located in Cornwall. Her wealth of experience and classical training in the food industry is something to behold, and her food shows it. Emily has been awarded Best Chef by South West Magazine and has made many appearances on BBC's Saturday Morning Kitchen. She prides herself with effortless cooking recipes that anyone can do from the comfort of their own kitchen. With the help of Emily, you will be able to bring a delicious meal to any dinner table with as much ease and grace as she does.
Whistlefish caught up with Emily in her home in North Cornwall where she grows some of her own produce. Emily loves to cook and create dishes with seasonal fruit and vegetables and these fig tarts are inspired by her garden. "Last year I bought a fig plant which I planted in an old wine barrel. It has thrived in our sheltered garden and has grown bigger by the day. The beautiful smooth, flat, green leaves are easily recognisable and have an unforgettable fragrance."
These Fig Tarts are the perfect desert to have following any meal around the festive period. The puff pastry makes for a perfectly light and buttery base for the fruity tang of the figs, perfectly balanced with the subtle sweetness of the redcurrant jelly. Crème fraîche is a great optional accompaniment with fig tarts to add that dash of creaminess that compliments pastry and fruit so famously well.
- Preheat oven to 220C.
- Divide the pastry into 8, roll out each piece thinly on a lightly floured surface and cut into 6-inch circles.
- Place them well spaced on baking trays.
- Cut each fig across in slices and arrange them slightly overlapping on the pastry discs, leaving a 1 inch border around the edges.
- Sprinkle each tart with a teaspoon of granulated sugar and bake for about 12 minutes until the pastry is puffed up and golden and the sugar has lightly caramelised.
- Place redcurrant jelly into a pan with 2 teaspoons of water and leave over a gentle heat until melted.
- Set aside to cool.
- Remove the tarts from the oven and brush the fruit with the redcurrant glaze.
- Slide each tart onto a warm plate and serve with a dollop of crème fraiche.
Any leftover pastry from the packaging can be frozen and used next time. These tarts work equally well with ripe peaches or greengages or try a savoury version with the last of the tomatoes that have grown in your garden over the summer.