Ingredient 11 - Fresh Figs

Figs are the edible fruits picked off the Common Fig or Ficus carica tree, a large deciduous shrub, which is native to southwest Asia, and parts of Mediterranean.

These fruit are very nutritious, with one of the highest plant sources of calcium, potassium and fibre. Fresh figs are deliciously sweet with a fleshy chewy centre and smooth edible skin. They can also be purchased in a dried form.

Strange, but I had never honestly cooked with figs prior to this despite being on my list of favourite foods!

These make the perfect little treat for everyone at work to ease the Monday morning blues.

Fresh Fig and Gorgonzola tarts with Candied Pecans

Makes 24

3 sheets of puff pastry

4 figs

2 tbsp balsamic vinegar

1 tbsp brown sugar

½ cup chopped pecans

¾ cup pouring cream

3 large eggs

100g Gorgonzola cheese

• Preheat oven to 150°. Grease a 12-muffin tray with butter.
• Heat a small frypan over low heat. Whisk together balsamic vinegar and sugar in a small bowl until sugar is dissolved. Pour the mixture over the pecans in the frypan and let it gently bubble around the pecans, stirring occasionally, for 15min or until liquid is absorbed. Cool for 5min.
• Wash and dry the figs. Cut them in half lengthways and then thinly slice them horizontally.
• Lightly beat the eggs and cream in a mixing bowl.
• Cut the puff pastry pieces into 9 squares (ie. 3x3). Place a piece in each of the muffin holes. Crumble a good tbsp of cheese on top of each base, add 1 tbsp of egg mixture, and then gently place 2 slices of fig and candied pecans on each.
• Cook the tarts in the oven for 25-30min or until pastry is golden.
• Repeat the process for the second batch. You may want to keep the remaining pastry in the freezer until just prior to use so it doesn’t turn into a soggy sticky mess.