Pre-heat the oven to 200°C. Allow the puff pastry sheets to defrost. Line a baking sheet with greaseproof paper. Dry roast the pistachios in a pan until they start to brown. Remove from the pan and chop roughly.
2
Cut off the corners of the puff pastry so that you have a circle. Score round the pastry about one centimetre from the edge (don’t cut through the pastry completely). This will give you a good edge. Place the bases on the baking sheet.
3
Remove the stalks from the figs and wash the figs. Cut into slices.
4
Spread the inside of the puff pastry circles with a little honey. Arrange the figs in a circle on the honey (not around the edge as this will prevent the tart from rising properly). Sprinkle the pistachios on top. Dribble with the rest of the honey.
5
Lightly beat the egg and paint the edges of the puff pastry with the egg mixture. Sprinkle with caster sugar.
6
Put the tarts in the oven for 10-15 minutes until they are golden brown. Serve warm, possibly with a scoop of vanilla ice cream with icing sugar.
