Fig tarte tatin

Prep:10minCook:20min

Don’t be put off by the thought of making puff pastry – only professional cooks have time for that kind of thing – so just use ready-rolled from the chiller cabinet instead, like just about everyone else does. This is one special pud, as great for a dinner party as it is for a comforting midweek treat. I’d serve it with double cream, though homemade custard would be equally yummy. For individual tartlets, use a small egg frying pan (or a tartlet mould). Cut a small circle of greaseproof paper to fit in the bottom to stop the tart sticking, which is very likely with all that caramel.

Updated at: Mon, 02 Sep 2024 15:16:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1173.9 kcal (59%)

Total Fat75 g (107%)

Carbs114.7 g (44%)

Sugars34.6 g (38%)

Protein13.5 g (27%)

Sodium437.9 mg (22%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2figs

10gbutter

softened

20gdemerara sugar

1 circlepuff pastry

cut to about 12cm in diameter, to fit neatly over the top of a small egg frying pan or tartlet mould

Instructions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6, and put a heavy-based baking tray on the middle shelf.

Step 2

Cut both figs in half, then cut each half in half again, so you have eight wedges in total. Generously butter the inside of the egg pan or tartlet mould, using all the butter – yes, it may seem a lot, but nobody said this dish is healthy. Coat the pan with all the sugar, then arrange the fig wedges around the pan in a petal pattern. Lay the puff pastry circle over the top of the figs, then tightly tuck it in all around the edge.

Step 3

Lift the pan or mould on to the hot tray in the oven, then bake for 20-25 minutes, until the pastry is browned and fully cooked through and the caramel is bubbling up around the edges. Remove, leave to cool for five minutes, then carefully invert the tart on to a serving plate, taking great care not to burn yourself on the molten caramel. Serve while it’s still warm.