1 hot red chilli, such as habanero or Scotch bonnet, halved
2 rosemary sprigs
150g light brown sugar, plus extra to sprinkle
8 pears, peeled, cored and halved
5 figs, halved
1⁄2tsp ground cinnamon
For the pastry (see Cook’s note)
425g plain flour, plus extra to dust
1⁄2tsp ground cinnamon
3tbsp caster sugar
225g cold butter, cubed
Approx. 2tbsp cold milk
To serve
Ice cream
Dried chilli flakes
Method
If making your own pastry, combine the dry ingredients and a pinch of salt in a large bowl. Add the butter and work it in with your fingers until it has a breadcrumb-like consistency. Add the milk and mix just until the dough comes together, adding more milk if needed. Once the dough has formed, shape it into a disc, wrap and chill in the fridge for 20 minutes.
Preheat the oven to 220C/ 200C F/Gas 7. Take a 23-25cm heavy-bottomed, non-stick frying pan that is also ovenproof. On a sheet of lightly floured baking paper, roll and cut the pastry into a rough circle the same diameter as the frying pan – it doesn’t have to be neat. Put a cloth over the pastry while you prepare the filling.
Heat the pan over a low heat and add the butter, chilli and rosemary and let them infuse into the butter for 2-3 minutes, taking care not to let the butter burn. Add the sugar and allow to melt down into a golden caramel, without stirring – the heat should do the work. Start placing the fruit in the pan, slightly overlapping, and mostly cut-side down. Pack the pan as tightly as you can, as the fruit will shrink.
Sprinkle over a dusting of extra sugar and the cinnamon, then carefully lay the pastry on top of the pan, using the baking paper to help you lift it. Quickly and carefully tuck the pastry down, right into the edges, using a wooden spoon so you don’t have to touch the hot pan. Prick the pastry a few times with a fork or knife, then bake in the oven for 30-35 minutes until the pastry is golden and crisp.
Remove the tart from the oven and allow it to cool for 5 minutes before putting a serving board or plate on top of the pan – it should be larger than the pan. Put an oven glove on to protect the arm holding the board (some very hotcaramel may drip out) and quickly, carefully and confidently turn it out.
Serve with ice cream and a sprinkle of dried chilli flakes.
COOK’S NOTE Use 1 sheet ready-rolled puff pastry if you prefer.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
