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Tarte Tatin

Fig Tarte Tatin

A classic French dessert of caramelised fruit beneath crisp, golden, puff pastry
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Prep Time 20 minutes
Cook Time 25 minutes
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