Fig tart with vanilla ice-cream and tobacco syrup


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Since I first put tobacco syrup on the menu at Lindsay House it has been a talking point. The fig tarts are also delicious with spiced bread ice-cream, and a drizzle of warmed honey mixed with a squeeze of lemon juice instead of the tobacco syrup.


  • 500 g fresh puff pastry
  • frangipane (see Banana tart)
  • 6-8 ripe but firm figs<


Roll out the puff pastry until very thin (about 3 mm). Cut out 13 cm discs and set them on baking trays lined with greaseproof paper. Using your thumb and index finger and the back, blunt edge of a knife, crimp the edge of each disc to make a rim. Prick the centre of each disc all over with a fork.