Fig Tarts with Cinnamon Sabayon

Michael Lemoine's autumnal dessert celebrates seasonal figs, buttery flavours and just a hint of sweet cinnamon spice
By Michel Lemoine
Fig Tarts with Cinnamon Sabayon
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: easy

Ingredients

  • 350 g prepared puff pastry
  • 8 figs
  • 2 tbsp butter
  • icing sugar, for dusting

For the sabayon

  • 5 egg yolks
  • 250 g caster sugar
  • 200 ml water
  • 200 ml double cream, lightly whipped
  • 1/2 tsp ground cinnamon

Method

1. Roll out the pastry on a floured surface and cut out 4 x 18cm diameter circles. Arrange on baking trays and prick the base with a fork. Preheat the oven to 180C/gas 4.

2. Wash and dry the figs and cut in half. Using a sharp knife, cut slices, not quite all the way through, so that you make a fan shape.

3. Place 4 fig halves on each pastry round, leaving a 1cm border around the edge. Dot the butter over each tart and dust with icing sugar. Bake for about 5-6 minutes, until pastry is cooked and golden. While the tarts are in the oven, make the sabayon sauce.


4. Put the caster sugar in a saucepan and pour over the water. Dissolve the sugar in the water and bring to a boil. In a separate bowl, whisk the egg yolks until pale and fluffy, before pouring the boiling sugar syrup over. Continue whisking until the mixture becomes mousse-like and has cooled down. Add the cinnamon and fold in the lightly whipped cream. Preheat a grill

5. When the tarts are cooked, remove from the oven and place a large spoonful of sabayon over each tart. Glaze under a hot grill and serve straight away.

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