Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. If you don’t have time to make your own pastry, you can use 500g/1lb 2oz shop-bought shortcrust ...

Cut the sheet of pastry into four ... the width to make 24 small squares. Place in a shallow non-stick bun tin. Prick the middle of each piece of pastry two or three times with the tines of a fork.

For the fig filling, combine all the ingredients in a ... Set aside for 10 minutes to cool slightly. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4. Place the flour ...

Trim the pastry to fit a 30 x 22 cm baking tray, overlapping it in the middle to make one large sheet of pastry. 2. Score the pastry to form evenly sized squares, taking care not to cut all the way ..

Preheat oven to 180°C (360°F). Cut each pastry sheet into 4 squares. Line 8 x lightly greased 8cm-round, fluted tart tins with pastry. Trim excess pastry and lightly prick bases with a fork. Divide ...

Preheat oven to 180°C (360°F). Cut each pastry sheet into 4 squares. Line 8 x lightly greased 8cm-round, fluted tart tins with pastry. Trim excess pastry and lightly prick bases with a fork. Divide ...

Press the pastry squares into the muffin-pan cups. Place 1 cube brie into each pastry cup and top each with about 1 teaspoon fig jam. Divide pecans equally between Puff Pastry cups. Sprinkle ...