Step 1

Preheat the oven to 200 degrees celcius, or 180 degrees with a fan assisted oven.

Step 2

Cut the figs in half lengthways.

Step 3

Mix the juice of half an orange with the honey in a small bowl and toss in the figs to coat.

Step 4

Arrange the figs in an oven tray cut side up and pour over the juice and honey mixture. I lined my tray with foil to catch the juices and prevent any burnt syrup on the tray.

Step 5

Bake for 10 minutes and remove from the oven to cool while you prepare the pastry sheet.

Step 6

Roll the pastry into a rectangle and place on a parchment lined baking sheet. If you are making appetisers then cut the pastry in twelve 7cm x 7cm squares and place in a shallow 12 hole bun pan.

Step 7

Prick the pastry base/s with a fork and place into the freezer to firm up until the figs are cool enough to use.

Step 8

Spread caramelised onions onto the pastry making sure to leave at least a 1 cm border on a large tart. For appetisers place 1 heaped teaspoon of caramelized onions into each depression.

Step 9

Brush egg on the exposed border to help it color.

Step 10

Scatter the figs cut side up over the caramelised onions, then add the chunks of brie, chopped walnuts and broken pieces of sage.

Step 11

Bake in the hot oven for 25 minutes until the pastry is cooked.