Fig tart with brandy cream

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Line a baking tray with baking paper.

• step 2

  For the tart, unfold the filo pastry but keep it covered with a damp tea towel as you work, to prevent it from drying out. Put a sheet on the prepared baking tray, then brush it carefully with melted butter. Cover with the next sheet, brush with butter, and repeat until you have used all seven sheets.

• step 3

  Cut the stems off the figs, then slice the fruits. Melt the honey in a small pan and spread it over the top layer of filo pastry, leaving a 1cm border all the way round. Arrange the fig slices on top, in straight lines and press them down slightly.

• step 4

  Bake for 20-25 minutes or until the figs have slightly caramelised. 5 For the brandy cream, whip the cream with the icing sugar until light and fluffy, then fold in the brandy. Serve with the tart.