Fig Tart Tatin

10 INGREDIENTS • 6 STEPS • 40MINS

Fig Tart Tatin

Discover the elegance of Fig Tart Tatin, a delightful dessert featuring caramelized figs nestled under a golden puff pastry. This sophisticated treat is finished with a dusting of powdered sugar, a dollop of whipped cream, and a drizzle of aged balsamic vinegar. Perfect for any occasion!
Love This Recipe?
Discover the elegance of Fig Tart Tatin, a delightful dessert featuring caramelized figs nestled under a golden puff pastry. This sophisticated treat is finished with a dusting of powdered sugar, a dollop of whipped cream, and a drizzle of aged balsamic vinegar. Perfect for any occasion!


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.

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40MINS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings
6
us / metric
Granulated Sugar
4 Tbsp
Granulated Sugar
Unsalted Butter
1/4 cup
Unsalted Butter
Vanilla Bean Pod
1
Vanilla Bean Pod, split lengthways
Star Anise
4
Star Anise
Fig
9
Ripe Figs, ends trimmed, cut in half lengthways
Puff Pastry
1 sheet
Puff Pastry, thawed
All-Purpose Flour
as needed
All-Purpose Flour
Heavy Cream
4 oz
Cold Heavy Cream
Powdered Confectioners Sugar
2 tsp
Powdered Confectioners Sugar
plus more for dusting
Aged Balsamic Vinegar
to taste
Aged Balsamic Vinegar
Love This Recipe?
author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.

Cooking Instructions

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step 1
Place a rack in the middle of the oven and preheat to 400℉ / 205℃.
step 2
Lightly dust with All-Purpose Flour (as needed) a clean work surface. Lay the Puff Pastry (1 sheet) on the board. Using a 7-inch (18cm) non-stick pan as a guide, cut the puff pastry sheet into a 7-inch (18cm) round using a pizza wheel or paring knife and set aside.
step 3
Add the Granulated Sugar (4 Tbsp) to the 7-inch (18cm) non-stick pan and set over medium heat. Stirring occasionally, cook the sugar to a light caramel, about 3-4 minutes. Remove the pan from the heat and add in the Unsalted Butter (1/4 cup), Vanilla Bean Pod (1), and Star Anise (4). Swirl the pan until the butter fully melts and a caramel sauce forms.
step 4
Into the warm sauce, arrange the Figs (9), cut side down, to fit tight and evenly in the pan. Lay the puff pastry over the figs to cover and tuck the edges of the dough down the sides of the pan. Set the pan over medium heat for 1 minute or until you see the caramel sauce just beginning to bubble around the edge of the puff pastry. Bake for 14-16 minutes or until the puff pastry is risen and golden brown in color.
step 5
Carefully remove the pan from the oven, cover the pan with a plate and flip the tart over. Drizzle any excess sauce over the tart. Set aside to cool slightly.
step 6
When ready to serve, in a large bowl whisk the Heavy Cream (4 oz) and Powdered Confectioners Sugar (2 tsp) to soft peaks. Set aside. Dust the warm tart with powdered sugar and cut six slices. Serve each slice with a dollop of cream and a drizzle of Aged Balsamic Vinegar (to taste).
step 6 When ready to serve, in a large bowl whisk the Heavy Cream (4 oz) and Powdered Confectioners Sugar (2 tsp) to soft peaks. Set aside. Dust the warm tart with powdered sugar and cut six slices. Serve each slice with a dollop of cream and a drizzle of Aged Balsamic Vinegar (to taste).

RECIPES TAG

Date Night
Shellfish-Free
Dessert
French
Vegetarian
Mother's Day
Spring
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