Fig tart with butterscotch sauce

Serving size: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:

For the sauce:
100g brown sugar
70g golden syrup
100g butter
100ml double cream

For the tart:
20cm by 20cm square sheet of puff pastry
6 figs
50g Muscovado sugar
1 egg yolk
100g chopped walnuts


Featured in:
October 2012

Method:
Divide the pastry into 4 rectangles. Brush with the egg yolk and sprinkle the chopped walnuts. Cut the figs and place them on the pastry. Sprinkle with brown sugar and bake at 180C for 15-20 minutes.

Meanwhile, place all the ingredients for the sauce, apart from the cream, in a pan and cook on medium heat until golden in colour. Add the cream and set aside to cool slightly before serving.



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