• 1 ready-made pastry
• 1 tablespoon Demerara sugar
• 250g mascarpone
• 2–3 tablespoons icing sugar
• 1 teaspoon vanilla
• 4–5 fresh figs
• 1–2 tablespoons honey
• Handful of pistachios
• A little orange zest
• Fresh thyme or mint (optional)

1. Cut the ready-made pastry into individual squares, circles, or rectangles. Score a small border around each piece and prick the centre with a fork.
2. Brush with beaten egg and sprinkle a little Demerara sugar over the edges. Bake at 200°C (fan-assisted) for 12–15 minutes, until the pastry has puffed up and turned light golden.
3. Mix the mascarpone with the icing sugar, vanilla, and a little grated orange zest.
4. Once the pastry has cooled slightly, spoon or pipe a little of the mascarpone mixture onto each piece. Top with fresh fig slices, then drizzle with a little honey and scatter the chopped nuts over the top.

Rysait Michelle Evans-Fecci.

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