Wednesday, February 9, 2011

Fig Tarte Tatin

The soon-to-be parents in law have a massive Fig Tree in their garden, and since fig season is almost over, we just had to make use of the summer’s last offerings.

This tart is sweet and buttery – perfect as a desert for friends after a dinner party, or ideal as an utter indulgence with your loved one on Valentine’s…

*You will need an oven proof frying pan (about 20cm across the bottom and 28cm across the top) for this recipe.

Fig Tarte Tatin (Upside Down Fig Tart)
Serves 8

You will need
20 Small Green Figs, peeled and halved (use as many as is necessary to cover the base of the pan)
1 Roll Puff Pastry
100g Butter
150g White Sugar

How to make it
Roll out the puff pastry on a cool lightly floured surface in one direction (handle as little as possible), and cut the pastry slightly bigger than the diameter of your pan. Refrigerate. 
Melt the butter over a low heat in your oven proof pan.
Sprinkle over the sugar to coat the base evenly.
Arrange the figs sliced side down on top of the sugar until the base is covered.
Cook the figs on a stove top for about 20 minutes until they are a deep golden colour and nicely caramelised. Don’t stir; just shake the pan every so often.
Allow to cool.
Pre-heat oven to 220°C.
Gently place the pastry over the figs and tuck in the sides.
Bake until the pastry has risen and becomes a golden brown colour. About 35 minutes.
Allow the tart to cool in the pan for about 10 minutes.
Run a blunt knife around the edges of the pastry to dislodge any stuck bits.
Hold your serving dish/plate over the pan, hold the pan firmly at the base and flip to allow the tart to ‘fall’ onto your plate.

Serve warm.

  • We like the Puff pastry from Woolworths – it is very buttery though, so refrigerate all you can and handle as little as you can.
  • If you don’t have fresh figs, use gooseberries, apples or pears.
  • You can serve it with Whipped Cream or Ice Cream if you’d like.

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