Fig tartes tatins
Classic French caramel tarts are adapted to include a bounty of soft, ripe figs - a touch of star anise sets it off
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Roll out the puff pastry on a floured surface to about 20p thickness. Put a round plate - about 12cm - on top and cut round it with a sharp knife to make 4 pastry circles. Sprinkle the circles with a little of the sugar and put them into the fridge.
- Heat the oven to 220C/fan 200C/gas 7. Put the remaining sugar and butter in a pan. Bring to the boil slowly, but do not stir it. When it begins to go a dark amber colour, add the star anise and cook for 1 minute more, then take from the heat and pour into the bottom of 4 blini pans, approx 12cm wide, or 4 small tart tins without loose bases. Make sure there is 1 star anise in each. Put the figs in with the stem pointing towards the centre to make a wheel pattern. Put the pastry lid on the top and tuck the pastry in as though you were tucking in some sheets. Put on a baking sheet and cook in the oven for 15-20 minutes, or until the pastry is golden, puffed and cooked through.
- Take out of the oven and leave for a couple of minutes then turn onto warm plates. Serve with crème fraîche or ice cream.
PER SERVING
859 kcalories, protein 8.7g, carbohydrate 101.7g, fat 46.1 g, saturated fat 24.5g, fibre 2.1g, salt 1.3 g
Recipe from olive magazine, September 2012.
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Ingredients
- 500g block puff pastry
- plain flour , for dusting
- 200g golden caster sugar
- 80g butter
- 4 star anise
- 10-12 figs , halved
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 500g block puff pastry
- plain flour , for dusting
- 200g golden caster sugar
- 80g butter
- 4 star anise
- 10-12 figs , halved
PER SERVING
859 kcalories, protein 8.7g, carbohydrate 101.7g, fat 46.1 g, saturated fat 24.5g, fibre 2.1g, salt 1.3 g
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25 September 2012
Mdardenne rated and commented on this recipe
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01 October 2012
Philip Butler rated and commented on this recipe
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