250gr pack rolled puff pastry
75gr unsalted butter
2 tbsp. lemon juice
1tsp vanilla essence
8-10 fresh figs halved lengthways
25gr pine nuts
Preheat the oven at 180C. Melt butter and sugar in a 22cm ovenproof frying pan over a medium heath. Cook for about 5 minutes until it starts to caramelize. Stir in the vanilla essence and lemon juice. Add the figs, cut side down, to fit the bottom of the pan tightly. Cook gently for 2 minutes until they start to soften. Remove from heat.
Unroll the puff pastry and cut it to a diameter 2cm larger than the pan. Put pastry over the figs and tuck the edges down inside the pan. Prick the pastry with a fork and bake for around 20-25 minutes until its golden and crisp.
Remove from the oven and leave to cool for 5-10 minutes before turning out onto a plate. Scatter with the pine nuts before serving.