Caramelized Fig Tarte Tatin

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.

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Dessert, Food and Wine, French, Fruit, Recipes and tagged , , , , , , , , . Bookmark the permalink.

15 Responses to Caramelized Fig Tarte Tatin

  1. Looks delicious! We’re about to head out to the market and you have inspired me. Figs it is!

  2. Pingback: Caramelized Fig Tarte Tatin — Cooking in Sens | O LADO ESCURO DA LUA

  3. Trix Render says:

    Perfection on a plate!

  4. Rita says:

    Be still my heart…and stop drooling mouth. I must be the anomaly — I loved fig newtons as a kid, and your fig tart looks divine. Eat up Kev so the rest of us can live vicariously through you. 😋

  5. Mad Dog says:

    He’ll be asking for fig tart next time!
    I love really fresh figs – they are so much better than from a shop.

  6. Stella says:

    That both looks and sounds fabulous!

  7. That looks lovely – I’ll have to try and make some with some of the figs I have in the freezer!! Our fig season wasn’t as bountiful as last year’s, but still….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s