Fig, orange & ricotta tartlets

Preheat the oven to 220ºC/200ºCfan/gas 7. Cut the pastry into 24 x 5cm circles using a pastry cutter, then score a border of about 0.5cm around the outside. Prick the middle circle with a fork, then brush with the beaten egg. Transfer the pastry circles to a large baking tray. Sprinkle a little sugar over each circle of pastry, then bake for 8 minutes until golden and puffed. While still hot, use a teaspoon to push down the middles, then leave to cool on the baking tray.

Put the ricotta in a large bowl with the icing sugar and most of the orange zest and mix well to combine. Add a dollop of the ricotta mixture to each tartlet, then top with the fig preserve. Scatter with the chopped dried figs, a sprinkling of icing sugar and the remaining orange zest.