Chocolate and Fig Tarte Tatin

Mix together the grated chocolate, spice and 2 tablespoon sugar

Cut the pastry into three pieces and roll out each piece into a circle measuring 25cm; use a bowl or plate as a guide

Scatter 2 rounds with the grated chocolate mixture, leaving a 1.5cm border

Stack the 3 pastry circles on top of each other with the top one being the one without chocolate; press the edges firmly down

Lightly butter the sides of a shallow 23cm round backing tin, about 3.5cm dip; do not use a loose-bottomed tin or the juices will run out

Melt the butter in a frying pan, add the sugar and heat gently until dissolved; add the figs and cook for 3 minutes or until lightly coloured and the syrup begins to turn golden; add the lemon juice

Tip the figs into the tin, spreading them evenly

Lay the pastry layers over them, tucking the dough down inside the tin edges

Bake in a preheated oven, 200C/Gas6, for 30 minutes until risen and golden