Pork & Fig Tart

The lid of this tart is cut and shaped to represent flames. It is a little fiddly but well worth the effort for the end result. Don’t worry if some of the ‘flames’ decide to do their own thing while baking (real flames are rarely uniform in their appearance) as this adds to the attraction of the finished dish. Ideally make the filling a day ahead so that it has time to cool before you make the tart, the recipe for which is adapted from one for ‘Flaumpeyns’ in