It’s fig season and my friend Veronique gave me a load of figs from her neighbor’s tree. So many things to make with figs; magret carnard, pork roasts, etc.
Although my husband was not enthusiastic about my proposed fig tarte, avowing his distaste for figs that he based on his experience with the Fig Newtons of his childhood. Nobody liked those but I tried to convince him that this would not be the same. Fine, he sneered.
I made a fig tarte tatin anyway because I wanted to and knew my husband would love it. But mostly because I have a really cool Emile Henri tarte tatin set 🙂 This set is also available in the U.S. I bought one for the house in Honesdale. It is so easy to make a tarte with fruit using this set! Especially if your forte is not dessert making.
With the Emile Henry which can be used on the stove top and in the oven, you just melt the butter, simmer with some sugar until you get a nice caramelized color, add the halved figs or apricots or as you like, pop on a pre-prepared pastry round, then in the oven for 40 minutes.
The last time I made this, I used a “brise” pastry but this time I used buttery puff pastry and loved the way it puffed.
The puff pastry created a flaky shallow bowl base for the figs and caramel sauce. He ate two pieces.
Caramelized Fig Tarte Tatin
8 tbsps butter
3/4 cup sugar
12 fresh figs, halved
1 pre-prepared puff pastry sheet
Melt the butter in the bottom of a stove top to oven tart pan. Remove from the flame and sprinkle on sugar. Place the figs, cut side down, on top of the sugar, return to a medium high flame and cook until the sugar has caramelized, about 10-15 minutes.
Place the pastry on top and, with the handle of a wooden spoon, poke the overhang down into the inside of the pan.
Bake the tart in a 375 F oven for about 30-40 minutes until the pastry has browned. Place a serving plate on top of the baking pan and quickly flip over.