It was love at first sight when I made Chef Hidemi Sugino’s Tartelette aux Figues some years back. The composition of this creation is simpler in comparison to some of his other works, most notably Ambroisie which won him the Coupe de Monde Patissiere more than 20 years ago in Lyon. Since then I had made them twice again over the last 2 years, making slightly changes and modifications along the way to make it more workable for our tropical weather, especially in a non-air conditioned kitchen like mine. Whenever I see good figs on display at our local supermarkets, I think of Sugino’s Fig Tarts, a recipe from his recipe book, Le Gout Authentique Retrouve but seldom makes its appearance in his dessert boutique in Kyobashi Tokyo. So now in 2015 I made them again, as a quick revision of some classic techniques in French pastry making. Thankfully this season’s black figs did not let me down.