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Rick Stein Nigella Lawson Peter Evans Iron Chef

Tarte Fine with Figs and Glazed with a Cinnamon Sabayon

This tart always tastes so fresh, so fragrant and so good. It's a real show-off pudding!

Serves 4

Ingredients

For the sabayon

  • 5 egg yolk
  • 250g of caster sugar
  • Little water
  • 200ml of lightly whipped double cream
  • Half teaspoon of ground cinnamon
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Method

  1. Pre-heat oven to 180c.
  2. Wash and dry the figs. Cut figs in half and fan open. Take the puff pastry circles, place on baking tray. Place four halves of fanned figs per tart, leaving 1cm border around. Share butter equally in little knobs over each tart and dust with icing sugar. Cook in oven for about 5 to 6 minutes until pastry is cooked.
  3. During the cooking time, make the sabayon.
  4. Put the caster sugar in a saucepan with a little water and cook on a medium heat. Whisk the egg yolk until white and fluffy and then pour the boiling sugar syrup over the egg yolk and whisk until cold. Add the cinnamon and fold in the lightly whipped cream.
  5. When the tarts are cooked, remove from the oven, place a large spoonful of sabayon over each tart and glaze under a hot grill.
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