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!
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Fig tarte tatin by 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.
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