Fig tarte tatin

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.