Melt the butter, sugar and salt in a frying pan. When the mixture is bubbling, add the figs and cook them for five minutes over a high heat, turning them over after 2½ minutes.

Transfer the figs and juices to a 20cm-wide tarte tatin pan, or an ovenproof dish. Leave to cool. Preheat the oven to 210°C (190°C/Gas Mark 6½).

Roll out the pastry to form a circle about 3cm (1in) wider than the pan. Place this on top of the figs, tucking in the excess pastry around them.

Cut eight little holes in the pastry with the point of a knife. Bake the tart in the oven for 35 minutes, then remove it and leave it to cool slightly.

To turn the tart out, take a plate of about the same size as the pan and place it over the pan. Quickly turn the pan over to transfer the tart to the plate.