pound puff pastry dough
2 pounds fresh figs
1 cup sugar
8 4-inch round tart molds
Garnish with whipped cream
Roll the dough to 1/4-inch thickness.
Cut 8 5-inch pastry circles,
and line molds with the circles. Prick dough with a fork and chill for 30
Preheat the oven to 425 degrees.
Cut the figs in 3/8 inch
slices. Arrange the slices slightly overlapping on the pastry rounds so that
they just reach the edge of the pastry.
Sprinkle 2 tablespoons sugar evenly
over each tart and dot the top with butter.
Bake until the pastry is
thoroughly browned and the surface of the figs is lightly caramelized, 20 25
Serve warm with whipped cream.