Perfect for fall, this Apple-Ginger Tart with Candied Figs will make the perfect additional to your Thanksgiving meal!
ROLL out puff pastry on a lightly floured surface to a very thin 18”x14” (45×35 cm) rectangle. Using a small plate as a guide, cut pastry into four – 7” (18 cm) rounds. Transfer the rounds to parchment paper lined baking sheets. Cover and refrigerate for 30 minutes.
PREHEAT oven to 400°F (200°C).
PLACE figs and ginger in a small saucepan with ¼ cup (60 mL) sugar and water. Heat and simmer for 5-10 minutes over low heat until sugar dissolves and mixture begins to thicken. Set aside.
ARRANGE slices of apple, overlapping, on each of the pastry rounds, leaving a ¼” (5 mm) border. Sprinkle remaining sugar over the apples and top with butter. Bake in preheated oven for 20-25 minutes or until golden brown and apples are tender. Remove from oven.
DIVIDE candied fig and ginger mixture between tarts, placing in the mixture in the center of each. Drizzle 1 tsp (5 mL) honey over each tart and serve immediately.