In this episode of Simply Gourmet chef Richard Harris shows you how to make a delicious fig tarte tatin. This twist on the French classic is delicious served with ice cream and can be eaten hot or cold.
Subscribe!
Check Out Our Channel Page:
Like Us On Facebook!
Follow Us On Twitter!
Watch This and Other Related films here:
Prep:20m
Cook:1h:48m
Total:2h:8m
Serves:2
Temp:100° c – 210° f
Ingredients:
7 figs
1 packet ready rolled all butter puff pastry
50 g cold unsalted butter, sliced
50 g caster sugar
ice cream, to serve
Step 1: Bake The Figs
Preheat your oven to 100° c/210° f. Cut the stalks off your figs and slice in half. Place skin side down in a lined baking tin and bake for 1 hour to 1 ½ hours, until they turn sticky. Remove from the oven and put to one side.
Step 2: Shape The Pastry
Roll out the puff pastry and place your individual frying pan face down on top. Using a sharp knife cut around the pan so you have a round piece of pastry. Do the same with the second pan so you have 2 circles. Place in the fridge while you make the caramel.
Step 3: Make The Caramel
Add 25g of butter and sugar into each of the individual frying pans. Set over a medium to high heat to get the butter and sugar melting together. Once the butter and sugar have turned into a deep mahogany coloured caramel, remove the pans from the heat. This should only take a couple of minutes.
Step 4: Assemble the tarte tatin
Place the baked figs into the caramel in the pans, laying them skin side up. Cover the figs in each pan with the cut out pastry, tucking the edges of the pastry in around the sides of the pan. Bake in the oven until the pastry has risen and turned golden brown, this should take about 15 minutes.
Step 5: Serve
Once the pastry has turned golden brown and crispy, remove the pans from the oven and leave to rest for a couple of seconds. Cover one of the pans with a small plate and flip it over to release the tarte tatin, then repeat with the second tarte tatin. Transfer each dessert to a clean plate and serve with a scoop of ice cream.