Tarte aux figues fraîches, Hôtel Bel Air

• 4 pre-baked pastry bases
• 100 g/4 oz granulated sugar

Pre-heat the oven to 220°C/425°F/Mark 7.

With a sharp kitchen knife, peel the figs and cut them into thin slices. Arrange the figs slices on prebaked rounds of pastry, mounding them up rather high. Sprinkle each with granulated sugar and