How To Make Fig Tart Tatin
Preparing the Puff Pastry
On a lightly floured surface, roll out the puff pastry and cut it into a 7-inch round. This will form the crisp, golden base of your tart.
Creating the Caramel Sauce
In a non-stick pan, melt granulated sugar over medium heat until it turns a light caramel color. Remove from heat and add butter, vanilla, and star anise, swirling until a rich caramel sauce forms.
Arranging the Figs
Place halved figs cut side down into the warm caramel sauce, fitting them snugly. Cover with the puff pastry, tucking the edges down the sides of the pan.
Baking the Tart
Heat the pan briefly until the caramel bubbles, then bake until the pastry is puffed and golden. This ensures a beautifully caramelized tart.
Finishing Touches
Invert the tart onto a plate, allowing the caramel to drizzle over. Dust with powdered sugar and serve with whipped cream and a touch of aged balsamic vinegar for a sophisticated finish.
Ingredients & Substitutions
- Figs: Substitute with ripe pears or apples for a seasonal variation.
- Vanilla Pod: Use vanilla extract if pods are unavailable.
- Star Anise: Omit or replace with cinnamon for a different spice note.
- Aged Balsamic Vinegar: Use a balsamic glaze for a similar effect.
Tips & Suggestions
- Caramel Consistency: Watch closely to avoid burning; it should be a light amber color.
- Pastry Puffiness: Ensure the pastry is well-tucked for even rising.
- Flavor Balance: Adjust balsamic drizzle to taste for a perfect sweet-tart contrast.
Frequently Asked Questions
Can I Make the Tart Ahead of Time?
Yes, prepare the tart and reheat gently before serving to maintain its crispness.
How Do I Store Leftovers?
Store in an airtight container in the fridge. Reheat in the oven to restore the pastry's texture.
What Can I Serve with This Dessert?
Pair with a scoop of vanilla ice cream or a glass of dessert wine for an extra indulgence.