adapted from Ripe, by Nigel Slater
Yield: 8 servings
Pastry
3/4 cup butter, unsalted, and cut into small cubes
1 3/4 cups all-purpose flour
2 large egg yolks
2 Tbsp baker's sugar
Filling
5 Tbsp butter, unsalted
1/3 cup brown sugar, packed
10 figs, halved and tough stems removed
1/2 tsp vanilla
Serve with a scoop of vanilla ice cream or cream fraiche.
In a medium bowl cut the butter into the flour for the pastry. Use your fingers rubbing until the combination looks like bread crumbs. (A food processor may be used, if preferred.) Mix in the egg yolks and sugar until combined. Form the mixture into a disk. Wrap in wax paper and refrigerate for twenty minutes.
Preheat the oven to 425° F.
In a fry pan or saute pan (measuring 8-9 inches) melt the butter and brown sugar, over medium heat. Stir occasionally. When the mixture appears syrupy and begins to brown, add the figs, cut side down. Cook the figs for three to five minutes, until they soften and start to darken. Remove the pan from the heat.
Roll out the pastry to make a circle that is about 3/4 inch larger than the diameter of the pan. Fold the extra pastry over to make a rim around the edge. Carefully move the pastry by wrapping it lightly around the rolling pin and then move it onto the pan. Place the pastry rim-side down over top of the figs.
Place in the oven and bake for about 15-20 minutes, until the pastry is browned. Remove from the oven to cool to room temperature. Cut into slices and serve with a scoop of ice cream or a dollop of cream fraiche.