Sticky Fig Tarte Tatin

By Simon  , ,   

February 1, 2014

For you Diane....... the classic up side down tart. A truly scrumptious dessert, indulgent and using abundance fruits from all the seasons. Traditionally using apples, today we created your dish with beautiful, juicy, ripe figs, from our tree in the Heart Kitchen gardens. A true delight! You don't have to make your own puffed pastry -although there is something quite satisfying in doing this yourself...Enjoy!

  • Prep: 1 hr
  • Cook: 50 mins
  • Yields: 6 Generous


100 Grams Plain flour

50 Grams Butter

25 Grams Lard

175 Grams Granulated sugar

12 Plump figs

1 Lemon

2 Heaped tbsp Honey

75 Grams Caster sugar

Fresh cream


To make the pastry - This is best done with everything cold, the worktop, the butter and lard and your hands !!! Grate the butter and lard into mixing bowl, sift over the flour and gently combine.  Add 4-5 tbsp cold water and lightly mix to a firm dough.  Onto a floured surface roll out your pastry into a rectangle, fold the bottom edge up and the top edge down then fold over on top of each other. Wrap and chill for 20 mins. Repeat 3 more times chilling between each folding.

Pre heat your oven to 220c. In a heavy pan gently heat the granulated sugar and 6 tbsp of water until the sugar has dissolved.  Turn up the heat and boil until the caramel is a golden straw colour. Pour the caramel into a heavy bottomed dish (we use the bottom part of our tagine, it works beautifully).  Cut the  figs into halves and coat in lemon juice and honey,  giving them a good toss together and then place them into the caramelised dish, cut side down. Roll your pastry out to a circle slightly larger than the dish and place on top, tucking the overhang down the sides, make a hole in the top and bake in the oven for 40 mins until puffed up and golden.

To serve, carefully flip the dish onto a platter, revealing all the caramelised sticky figs sitting gorgeously proud on the crispy puffed pastry.  Make a quick syrup from the caster sugar and a little water, simply heat dissolve and boil to reduce and pour over the tart.  Dust with a scattering of icing sugar and serve with ice cold cream.

So there you go Diane..... play with the fruits - pears, peaches, traditional apple, maybe savoury... what ever takes your fancy..... Enjoy!



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