Fig And Orange Tarte Tatin

• 4 servings
• 35 minutes to prepare

Instructions

Method

1. Pre heat the oven to 200°c / 180°c Fan / 392°F / Gas Mark 5.
2. Cut the figs in half lengthways and toss in the orange juice and zest.
3. Place the sugar into a non-stick frying pan and gently heat until the sugar melts. Swirl gently until it has fully melted and is a light golden brown, remove from the heat and stir in the butter.
4. If the frying pan is suitable for the oven you can tightly pack the figs cut-side down, if not, pour the caramel into a small round pie dish and then pack in the figs and set aside.
5. Allow the figs and caramel to cool then cut the pastry into a round, larger than your frying pan or dish and place on top of the figs.
6. Carefully tuck the excess pastry around the edges of the figs to seal them in and this will also hold all of the caramel.
7. Prick the top of the pastry a few times with a fork to help let out the steam and bake in the oven for 30 minutes until the pastry is crisp and golden brown.
8. Allow to cool for 5 minutes then turn out onto a dish.
9. Serve with whipped cream.

Chef’s Tip:
This can be made well in advance and kept in the dish. Simply warm up in the oven for 5-10 minutes then tip onto your serving dish.