Fig Tart Tatin

1.  Preheat the oven to 200°C, gas mark 6. Base line a 22cm round cake tin with baking parchment.
2.  Place the jam in a medium saucepan with 3 tbsp water, agave syrup and cinnamon, add the figs and simmer for 2-3 minutes. Pour into the prepared cake tin.
3.  Roll out the pastry on a lightly floured surface to give a 24cm circle, place over the figs, tucking the edges of the pastry inside the tin.
4.  Bake for 25-30 minutes until golden. Upturn onto a serving plate.

Cook’s tip:

Serve warm with vanilla ice cream or cream.