Difficulty: Easy
Start by topping and quartering the green figs into a bowl. Sprinkle with caster sugar and let them macerate—the longer, the better, as Chef Hubert advises, for maximum flavor release.
Unroll the puff pastry onto its baking paper and fit it into a 24 cm pie dish. Prick the base with a fork, line with parchment, and weigh down with dried beans or baking beads. Pre-bake in a moderate oven (around 180°C) for 10 minutes. Remove from the oven, discard the beads and paper, and let cool slightly.
Whisk the eggs and cream together until smooth.
Arrange the macerated figs in the pastry shell and pour over the egg-cream mixture.
Bake at 180°C until set—test by inserting a knife blade; it should come out clean. Cool on a wire rack.
Culinary Ideas from Chef Hubert
