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PdfTartas de higos
Flour for dusting
tbspn unsalted butter + some more for greasing baking sheet
2 tbspn honey
4 tspn+2 tbspn sugar (divided)
lb ripe black figs, trimmed and cut into ¼-inch slices
1 lb frozen puff pastry, thawed in refrigerator
ground cinnamon
Divide puff pastry into 2 and roll each, on a floured surface until ⅛-inch thick. (You should have 4 long rectangles.) Wrap each rectangle in plastic wrap and refrigerate for at least an hour. (didn't do it)
Preheat oven to 400 degrees F. Lightly butter a baking sheet or line with parchment.
In a small pan, heat butter together with honey until just melted. (Or microwave for about 30 sec.)
Unwrap sheets of pastry. Sprinkle with 1 teaspoon of sugar. Fold in the edge to form a ½-inch border. Arrange fig slices in overlapping pattern. Brush each tart with honey-butter mixture and sprinkly lightly with cinnamon. Bake in the upper third of the oven until figs are tender and the pastry is golden (20 min).
Sprinkle each tart with the remaining 1.5 tbspn of sugar. Set under a preheated broiler until sugar is caramelized. Be careful that the pastry doesn't burn. Serve the tart a little warm with vanilla ice cream drizzled with honey.