Divide the pastry into 8, roll out each piece thinly on a lightly floured surface and cut into a 6-inch circles. Put them well spaced on baking trays.
Cut each fig across in slices and arrange them slightly overlapping on the pastry discs, leaving a 1 cm border.
Sprinkle each tart with a teaspoon of granulated sugar and bake for about 12 minutes until the pastry is puffed up and golden and the sugar has lightly caramelised.
Place redcurrant jelly into a pan with 2 teaspoons of water and leave over a gentle heat until melted. Set aside to cool.
Remove the tarts from the oven and brush the fruit with the redcurrant glaze. Slide each tart on to a warmed plate and serve with a dollop of crème fraîche.
Decorate with lavender flowers
A paired drink – Ben Rye, Passito di Pantellieria, Sicily – candied orange aroma and tangy sweetness pairs deliciously with my fig tart.