- 200 g all-butter puff pastry, thawed
- 2 Granny Smith apples, sliced
- 15 ml lemon juice
- 30 g butter
- 30 ml brown sugar
- 15 ml honey
- 2 fresh figs
- 12 non-pareille
- 8 caperberries
- yoghurt or creme fraiche, for serving
Preheat the oven to 220C
Using the top of an ovenproof frying pan as a template, cut out a circle of pastry. Refrigerate.
Sprinkle the apple with lemon juice
Heat the butter, sugar and honey to a gentle bubble in the frying pan.
Add the apple and cook until it starts to soften
Remove from the heat then add the fig, capers and caperberries
Top with the pastry circle, press down lightly around the edges and place in the oven.
Bake until the pastry turns golden brown.