Fig Tarte Tatin
Ingredients
- 2 figs
- 10g butter, softened
- 20g demerara sugar
- 1 circle puff pastry, cut to about 12cm in diameter, to fit neatly over the top of a small egg frying pan or tartlet mould of approx 12cm diameter
Method
- Heat the oven to 200C (180C fan)/390F/gas 6, and put a heavy-based baking tray on the middle shelf.
- 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.
- 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.