Fig tarte tatin

Name: Fig tarte tatin
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 40 g demerara sugar; 40 g golden caster sugar; 60 g unsalted butter, melted, plus extra for brushing; 1 tsp vanilla extract; ½ lemon, juice; 12 figs, sliced in half; 500 g block puff pastry; Crème fraîche, to serve

Cooked figs are scrumptiously sweet – especially when they’re caramelised in butter and brown sugar.

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Vegetarian

Serves6
CourseDessert
Prepare10 mins
Cook50 mins
Total time1 hr
Pluscooling

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Ingredients

40g demerara sugar
40g golden caster sugar
60g unsalted butter, melted, plus extra for brushing
1 tsp vanilla extract
½ lemon, juice
12 figs, sliced in half
½ x 500g block puff pastry
Crème fraîche, to serve

Method

Preheat the oven to 200ºC, gas mark 6. Using an 18-21cm ovenproof frying pan, heat the sugars and butter over a medium heat until the mixture starts to caramelise. Add a pinch of salt, the vanilla extract and lemon juice, then stir well, reduce the heat to low and cook for a further 5 minutes. Turn the heat off.
Lay the fig halves cut-side down in the frying pan in a circle, starting from the outside. Roll the pastry out into a 32cm square and then cut it into a 30cm diameter circle (keep the scraps to make mini jam tarts). Lay the circle over the top of the fgs, loosely folding it and tucking in the edges. Prick the pastry with a fork a few times and brush with a little melted butter. Bake for 30-35 minutes until the pastry is puffed and golden. Leave to cool for 30 minutes, then carefully turn out onto a plate. Serve with crème fraîche.

And to drink...

Waitrose Blueprint Côtes de Provence Rosé, France (£9.99/75cl) A classic, pale Provençal pink will balance the figs and halloumi without overpowering the salad.