I hope you have all had a lovely summer – what a hot one we have had in the UK.

This is a short post from me today as I need to get myself organised for an exciting trip to India next week for a project I’m working on. 🇮🇳 Follow along over on Instagram @chilliandmint for a little armchair travel while I’m away,  I’ll be sharing plenty along the way!

Also over on instagram I have started a series every Thursday, from now until Christmas where I will be cooking a different recipe each week from my latest cookbook ‘Seven Kitchens: A Journey Through India’s Culinary Heritage’. I won’t be giving away the recipe obviously, but I will show you how to make it which I hope will inspire you to get a copy, if you haven’t already ;o). It also makes the perfect Christmas gift for foodie loved ones with a sprinkling of history thrown in.  You can buy your copy here

So for today’s recipe:

My fig tree is continuing to produce an abundance of fruit, so I’ve been thinking of delicious ways to enjoy them while they’re at their best. This Fig & Cinnamon Tarte Tatin is one of my favourites – sticky, caramelised figs beneath a crisp, flaky pastry crust. It’s particularly lovely as the weather begins to cool and we head into autumn.

This is such an easy dessert to make, but there are a few little tricks that will help ensure your tarte is a success. What is key is don’t stir that caramel! Let the sugar melt undisturbed and resist the temptation to fiddle with it with a spoon or spatula. You can move the pan around once or twice, but it will works its magic on its own.

If you’re lucky enough to have figs growing in your garden, this is a delicious way to enjoy them. But if you don’t have access to fresh figs, or can’t find them in the shops, Granny Smith or Braeburn apples make a wonderful alternative as their firm flesh holds its shape well during the baking.  Cut into large quarters rather than small pieces so they hold their shape during cooking.

Also make sure you use a heavy, solid skillet that can go from stovetop to oven – this is key.

To watch the video clearly make sure to open up the video in full (bottom right hand corner when you click on the video above).

I’ll post again when I return from India. In the meantime enjoy this cooler weather – I do love the gently stroll into autumn.

Fig Tarte Tatin

A classic French dessert of caramelised fruit beneath crisp, golden, puff pastry

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 60 g unsalted butter, cubed
• 80 g golden caster sugar
• 14-18 figs, halved see notes below
• 1 sheet store bought puff pastry
• 1 egg, whisked or milk for brushing
• 1/4 tsp ground cinnamon

Method

 

1. Melt the butter and sugar in a heavy, ovenproof skillet over a low heat for 4-5 minutes until golden. Don't stir as it can make the caramel grainy
2. Arranged the halved (or quartered figs, depending on size), cut-side down, over the caramel and sprinkle with cinnamon
3. Cover with puff pastry, tuck the edges in and brush with egg or milk
4. Bake at 180°C fan for 25-30 minutes, until golden and puffed
5. Leave to rest in the pan for 5 minutes then carefully turn out onto a board or plate
6. Serve warm with crême fraîche, custard or Greek yoghurt

Notes

If using apples choose granny smith or braeburn and cut into large quarters so they hold their shape. 

The amount of figs you require really depends on the size of your figs and the size of your pan. Mine were small/medium so I needed more than I would if I had bought them from a store, where they appear a lot larger.

Three things to remember:

1. don't stir the caramel
2. use a heavy ovenproof pan
3. don't cut the fruit too small