A baking tray with heart shaped butter puff pastries with thin red fig slices and chopped roasted hazelnuts sprinkled on top laid on baking paper.

A selection of ripe Brown Turkey Figs on wooden chopping board.

Close up of green unripe Figs growing on branch with blue sky in the background.

Close up of small green Figs in green egg carton.

Give a fig this Valentine’s Day!

If you’re feeling in the mood for a Valentine’s Day baking project, this easy tartlet recipe from our in-house food writer Sam Gates is just the thing.

The deliciously sunny taste of homegrown figs from our Give a Fig crate, combined with marzipan and toasted hazelnuts is guaranteed to sweeten up even the most reluctant loved one. Makes 6-8 tartlets.

320g ready-rolled butter puff pastry sheet
100g marzipan
300g small figs
2 tbsp chopped roasted hazelnuts
2 tbsp strained apricot jam
1 tsp water

Preheat the oven to 200/180 fan.
Unroll the pastry sheet and use a heart-shaped pastry cutter to cut out large hearts. Lay a sheet of greaseproof paper on top of a baking sheet, and carefully place the pastry hearts on top.
Without cutting through the pastry, score a border line ½ cm in from the edge of each heart. This will prevent the fillings from seeping out during baking.
Thinly slice the marzipan and place it evenly within the border line on each tart.
Thinly slice the figs and lay the slices on top of the marzipan, making sure they stay within the scored border. Sprinkle with chopped hazelnuts and bake for 20-25 minutes until golden brown.
While the tarts are baking, gently heat the apricot jam and the water together until syrupy.
Remove the tarts from the oven and using a pastry brush, brush the tops of each tart with the jam.
Serve warm.