Step 1

Melt the butter, sugar and salt in a frying pan. When the mixture is bubbling, add the figs and cook them for five minutes over a high heat, turning them over after 2½ minutes.

Step 2

Transfer the figs and juices to a 20cm-wide tarte tatin pan, or an ovenproof dish. Leave to cool. Preheat the oven to 210°C (190°C/Gas Mark 6½).

Step 3

Roll out the pastry to form a circle about 3cm (1in) wider than the pan. Place this on top of the figs, tucking in the excess pastry around them.

Step 4

Cut eight little holes in the pastry with the point of a knife. Bake the tart in the oven for 35 minutes, then remove it and leave it to cool slightly.

Step 5

To turn the tart out, take a plate of about the same size as the pan and place it over the pan. Quickly turn the pan over to transfer the tart to the plate.