For a 23-24cm tart, serving 8, you will need
About 1kg small firm black figs, stem removed and halved
125ml dark brown sugar
10ml ground cinnamon
5ml sea salt flakes
Optional: a few sprigs of thyme, preferably lemon thyme or grated zest from half a lemon
1 roll of frozen puff pastry
1 egg, lightly beaten
Using a 23-24cm shallow cake pan, or a frying pan with a metal handle (ovenproof) or a paella pan, place the sugar, butter and cinnamon on medium heat to melt the butter and sugar. Once melted increase the heat to allow it to bubble, then remove the caramel from the heat. Stir in the honey.
Sprinkle the sea salt and the thyme leaves evenly over the surface.
Pack the fig halves, cut side down onto the cooled caramel.
Roll out the pastry and cut a circle about 3cm
Wider than the pan. Use the serving plate that you will be using as a guide.
Gently lift the pastry, supporting it on the rolling pin and drape it over the figs.
Lightly tuck the edges into the pan sides.
Paint the egg wash over the pastry.
Bake the tart at 190⁰C for 20 minutes or until the surface is golden and crisp.
Remove the pan from the oven and let it stand for no longer than 5 minutes.
Place the serving platter over the pan and invert it.
Allow the inverted pan to rest on the serving platter for a few minutes so that all the caramel can drain over the fruit.
Serve the tart warm or at room temperature with cream or ice cream.