METHOD

1. Preheat oven to 190ºC (375ºF). Using a rolling pin, roll the pastry out on a lightly floured surface to 5mm-thick. Using an 11.5cm-round cookie cutter, cut 4 rounds from the pastry and set aside. 
2. Place the sugar, water and vanilla bean and seeds in a small non-stick frying pan over low heat and cook, stirring, until dissolved. Increase heat to medium and bring to the boil. Cook for 7–9 minutes or until light golden. Remove the vanilla bean. Add the honey and butter and stir until melted and well combined. 
3. Divide the caramel between 4 x 9.5cm-round lightly greased pie tins. Divide figs, cut-side down, between tins. Top with the pastry rounds and fold the edges under to tuck in the figs. Make a small cut in the pastry. Place the tins on a baking tray and bake for 25–27 minutes or until the pastry is puffed and golden. Allow to stand for 2–3 minutes. Loosen edges with a knife. Carefully turn out the tartes to serve. Makes 4