Wonderful colour and aromatics make this a beautiful dessert for autumn entertaining.
Fig Tarte Tatin
Preparation time 15 mins – Baking time 40 mins– Serves 8
For the pastry:
- 320g ready rolled all butter puff pastry
- 100g unsalted butter
- 100g golden caster sugar
- 1 tsp vanilla bean paste
- Juice of 1 lemon
- 12 fresh figs, halved lengthways
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. For the filling, put the butter and sugar in a heavy based pan and place over a medium heat. Once the butter has melted and the sugar dissolved, stir in the vanilla then cook for 5 mins until the mixture starts to caramelise.
- Remove from the heat and stir in the lemon juice. Pour the mixture into a 23cm tart tin set on top of a baking sheet – be careful as the mixture gets very hot. Place the fig halves, cut-side down in circular arrangements to fill the tin. Place in the oven for 2 mins to cook a little more then remove from the oven.
- Carefully place the pastry on top of the figs and tuck the edges down into the tin. Trim any excess if necessary. Bake for 40 mins or until the pastry is crisp and golden. Remove from the oven and leave to cool for 5 mins.
- Take a plate larger than the tart tin and place it face down on top of the tin. Securely holding the tin and plate, flip them over so the tin is on top. Leave for a moment to allow all of the caramel to fall down from the inside of the pan and then remove the pan. Serve warm with good ice cream.
TIP: Any excess pastry can be rolled with jam and baked as an extra treat.