Tarte Tatin with figs and honey

Babiche Martens

This tarte tatin is an all-time favourite. Not only is it gorgeous to look at but also an absolute taste sensation. Who doesn’t like a bit of light, buttery pastry dripping with fig and honey goodness? I like to fold a little lightly stewed fig pulp through the whipped cream to add interest and texture. A dash of liquor never goes amiss either.

Ingredients

80 g	Butter
80 ml	Runny honey
½	Lemons, zest and juice
12	Figs (Main)
400 g	Puff pastry
1 bowl	Whipped cream, to serve

Directions

1. Preheat an oven to 220C.
2. In a heavy-based pan, approximately 23cm diameter, melt the butter and honey with the lemon.
3. Place the figs cut side down on to the butter mixture, fitting them in snugly. Depending on your pan and size of figs you may only need 10.
4. On a lightly floured board roll the pastry to fit over the figs. A little overhang is fine, just tuck it in.
5. Place the tart into the oven for 25 minutes or until the pastry has risen and is crisp. Remove from the oven and tip carefully on to a flat serving dish.
6. Serve warm with lightly whipped cream.

More of Angela's fig recipes

• Fig salad with roasted beetroot
• Baked figs with red wine and cinnamon