recipe and photo from here
Ingredients500g block puff pastry
plain flour , for dusting
200g golden caster sugar
4 star anise
10-12 figs, halved
- Roll out the puff pastry on a floured surface to about 20p thickness. Put a round plate - about 12cm - on top and cut round it with a sharp knife to make 4 pastry circles. Sprinkle the circles with a little of the sugar and put them into the fridge.
- Heat the oven to 220C/fan 200C/gas 7. Put the remaining sugar and butter in a pan. Bring to the boil slowly, but do not stir it. When it begins to go a dark amber colour, add the star anise and cook for 1 minute more, then take from the heat and pour into the bottom of 4 blini pans, approx 12cm wide, or 4 small tart tins without loose bases. Make sure there is 1 star anise in each. Put the figs in with the stem pointing towards the centre to make a wheel pattern. Put the pastry lid on the top and tuck the pastry in as though you were tucking in some sheets. Put on a baking sheet and cook in the oven for 15-20 minutes, or until the pastry is golden, puffed and cooked through.
- Take out of the oven and leave for a couple of minutes then turn onto warm plates. Serve with crème fraîche or ice cream.
...bon appetit à tous, Leeann x