Banana and Fig Filo Tart

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the pastry in half crossways. Cover the filo with a clean tea towel, then a damp tea towel (to prevent drying out). Brush a sheet of filo with the butter. Top with another sheet of filo and brush with a little more butter. Continue layering with the remaining filo and butter. Place the filo stack on the tray.

Arrange the banana and fig over the pastry. Combine the sugar, lemon zest and cinnamon. Sprinkle over the fruit and drizzle over any remaining melted butter.

Bake for 15 minutes or until the pastry is crisp and the fruit golden. Serve hot with cream or yoghurt.