375g pack all-butter frozen puff pastry, thawed
6 fresh figs, halved
25g butter, melted
2 tbsp icing sugar, plus extra for dusting
2 tbsp raspberry or bramble jelly
Pistachio ice cream or crème fraîche, to serve
1 Heat the oven to 180C. Grease a large muffin tin.
2 Divide the pastry into 6 pieces. Roll out each piece until 3mm thick.
3 Using a 12cm cookie cutter, cut the pastry into 12 rounds.
4 Line each of the muffin cups with the pastry.
5 Place one half fig into the centre of the tartlets. Brush with the butter and sprinkle with icing sugar.
6 Bake for 18 to 20 minutes until the pastry is crisp and golden on the edges.
7 Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with pistachio ice or crème fraîche.