Ingredients

• 400 gram packet sweet short pastry

Filling

• 3 crunchy apples, peeled and finely sliced
• 6 juicy dried figs, sliced
• 2 tablespoons cornflour
• 2 tablespoons runny honey
• milk to glaze
• 2 tablespoons sugar
• extra honey to glaze, optional

Method

1. Divide the dough into 6 and roll out each to an approximately 7cm round. Place each round into a 5cm fluted flan tin, leaving the excess overhanging.
2. Toss together the prepared fruit, cornflour and honey and pile equal amounts into the centre of each tart. Carefully bring the extra pastry up and over the edges, partially covering the tart. Brush the pastry with milk and then sprinkle sugar on top.
3. Bake at 200ºC for 15-20 minutes, until the pastry is cooked and the fruit tender. Remove tarts from the oven and brush with extra honey to glaze. Serve hot with ice cream and/or cream or yoghurt.

Cooks Tips

- Fresh apple may be replaced by canned. - If you do not have small flan tins, you can either make one large 22cm flan and cook for 30-40 minutes or make small tarts without tins. Roll out the rounds as above, place the filling in the centre and bring the edges over, also as above. Bake on a baking paper-lined tray.