Caramelised fig tart with thyme crème fraiche

For a scrumptious dessert try Richard Phillips's luscious fig tarts, topped with aromatic thyme-flavoured crème fraiche
By Richard Phillips
Caramelised fig tart with thyme crème fraiche
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the caramelised fig tart

  • 150 g butter, plus a knob of butter
  • 150 g sugar
  • 12 figs, sliced
  • 4 discs puff pastry, each 15cm in diameter
  • 4 sprig thyme, to garnish

For the thyme crème fraiche

  • 300 ml crème fraîche
  • 1 limes, juice
  • 1 pinches thyme, leaves onlyblanched and chopped


1. Preheat the oven to 180C/gas 4. First prepare the fig tart. Heat the butter and sugar in a heavy-based pan until they melt. Cook gently until the mixture turns golden and caramelises. 2. Meanwhile, heat the knob of butter in a frying pan. Add the fig slices and fry gently for 3-5 minutes. 3. Take four 13cm tart tins and place a small piece of greaseproof paper in the centre of each tart tin. 4. Pour a tablespoon of caramel into each tart tin, then layer in the fried fig slices. Place over the puff pastry circles, tucking the edges of the pastry into each tin. 5. Bake the tarts for 10 minutes until the pastry is golden brown. 6. Meanwhile, make the crème fraiche thyme by mixing together the crème fraiche, lime juice and blanched thyme leaves. 7. Turn the tarts out, inverting them as you do so, and place in the centre of 4 serving plates. Top each tart with a dollop of thyme crème fraiche, drizzle around the remaining caramel and garnish with a sprig of thyme.

Rate This Recipe