Fig tarte tatin by Michel Roux Junior

Name: Fig tarte tatin by Michel Roux Junior
Prep time: 10 min
Cook time: 35 min
Ingredients: 35 g 1¼ oz butter; 70 g 2½ oz golden caster sugar; A pinch of sea salt; 12 fresh figs (cut in half); 250 g 8¾ oz puff pastry

Published: June 27, 2023 by Taste of France Editors 14110

Tarte tatin is a delicious dessert that is typically made with apples, but it’s important to remember that it can also be made with a variety of fruits. In fact, it’s a great way to use up any extra fruit you have lying around the kitchen! This fig version is a perfect example of this. Figs are a sweet and juicy fruit that are packed with fibre and nutrients, making them a great addition to any dessert. Plus, they add a unique flavour and texture to the tarte tatin that is sure to impress your guests. So next time you’re in the mood for a sweet treat, consider making a fig tarte tatin!

Jump to Recipe Print Recipe

Related recipes:

Red onion tarte tatin with goats’ cheese

Print Recipe

Fig tarte tatin by Michel Roux Junior

“The classic recipe is with apple, but tarte tatin can be made with all sorts of fruits and I think this fig version is particularly good.” – Michel Roux Junior

Prep Time10

Cook Time35

Course: Dessert

Cuisine: French

Keyword: Advanced level French dessert recipe, Alternative tarte tatin, Classic french dessert, Fig recipe

Servings: 4 People

Author: Michel Roux Junior

Ingredients

35 g 1¼ oz butter
70 g 2½ oz golden caster sugar
A pinch of sea salt
12 fresh figs cut in half
250 g 8¾ oz puff pastry

Instructions

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.

Did you enjoy the recipe? Let us know in the comment section below.

Enjoy Taste of France? Well you’re in luck as Taste of France Issue Five is out of the oven!

Order Now