We love tarte tatin … for morning, afternoon and evening.
Individual Fig Tarte Tatin Recipe
- Serves: 1-2
- Preparation time: 5 minutes
- Equipment: a sharp kitchen knife and an Oigen cast iron tapas pan lid
- Cooking time: 12 minutes
- 1 large fig cut in three slices
- 50g caster sugar
- 25g chopped butter at room temperature
- frozen puff pastry
- Pre heat oven to 220 degrees C
- Place tapas pan lid over pastry and cut a disk the same size as the pan. Place pastry in the fridge.
- Mix a little water with sugar until you have a sugar ‘slurry’. Add slurry to pan and put over med-high heat. Let sugar simmer until golden brown and turn off heat.
- Add butter and lightly mix through. Arrange sliced fig on pan and top with pastry disk.
- Put the tapas pan lid on an oven tray and place in oven. Be careful not to burn yourself. Cook until pastry is golden (about 8 minutes)
- Remove from oven and let cool for 3 minutes before turning out onto a plate.
- Let cool before serving.
- Serve with a wedge of lemon and double cream or deli yoghurt on the side
- After removing from the oven, flatten the pastry a little to make it easier to turn out
- Experiment with fruits in season. If you’d like to use a juicier fruit like blood orange, squeeze some of the juice out so the finished pastry is not too wet
- You can use the base of the tapas pan to make tarte tatin as well, although we recommend a smaller disk of pastry. If you use the same recipe the final result will be more caramel like and less like toffee.