Fig tarte Tatin
Prep 15 mins
Cook 15 mins
Forget about apples - when figs are in season, they make the most show stopping tart Tatin. It’s important that the pastry is well tucked under the figs, as this holds everything together, but also creates a crunchy caramel edge that's the best part.
60g caster sugar
3 ripe but firm figs, halved
1/2 sheet all-butter puff pastry, such as Carême Pastry, rolled to 3mm-thick
15g butter, diced
Ice-cream, such as salted caramel or vanilla bean, to serve
1. Preheat oven to 240C fan-forced, or as high as it will go. Heat a 20cm cast-iron or stainless steel frying pan over medium heat, scatter sugar over in a thin even layer and swirl pan occasionally until a dark caramel forms.
2. Meanwhile, trim pastry to a round to fit inside the pan and place on baking paper. Place fig halves, cut side-up, on top in a neat circle. Fold up pastry edges over the edges of the figs. Holding the piece of baking paper in your hand neatly to contain the tart, flip it over into the pan (be careful of the hot caramel, just quickly place it in the pan without touching it. Transfer pan to oven and cook until puff is golden (10 minutes). Set pan aside to rest for 2-3 minutes, then loosen the tart with a palette knife, invert carefully onto a plate to serve. Be careful of hot caramel running from the pan as you do this, it’s a good idea to drain off some excess caramel first onto the plate.
3. Serve tarte Tatin hot with ice-cream.
Recipe by Lisa Featherby and image by Eatable.