Ingredients

• 5cm x 12cm/2in x 5in rectangle
• puff pastry
• plus extra rectangle cut into a lattice pattern
• 2 whole figs
• cut into 0.5cm/¼in slices
• 2 tbsp caster sugar
• ½ tsp vanilla extract
• 2 tbsp hazelnuts
• chopped
• 1 free-range whole egg
• beaten to use as a glaze
• 100ml/3½fl oz red wine
• 1 tsp mixed spice
• 50g/1¾oz caster sugar
• 1 vanilla pod
• seeds only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the tart
• place the pastry rectangle onto a baking sheet.
• Place the sliced figs onto the pastry
• and sprinkle over the sugar
• vanilla extract and hazelnuts.
• Carefully place the pastry lattice on top of the figs then brush with the egg.
• Transfer into the oven for 10 minutes until golden.
• Remove from the oven
• and cut the fig tart into slices.
• For the spicy wine syrup
• heat all the ingredients in a saucepan over a medium heat and gently cook to dissolve the sugar.
• When the sugar has dissolved
• turn up the heat to high and rapidly boil the liquid to reduce until thick and syrupy.
• To serve
• place the fig tart slices one on top of the other and drizzle over the syrup.