Recipe For Fig Tarte Tatin

I did not want to sit out this month’s Daring Bakers’ challenge, even though I have so many tarte tatin recipes on my blog, both sweet and savoury. I also had planned on making my own pastry, but decided it would be more prudent and cost saving to use what I already had in my freezer. I wanted to make the recipe slightly different and so used phyllo pastry instead of the traditional puff pastry. I had in mind a cheese course and so made a fig tarte tatin which I served with a Gorgonzola ice cream. Figs are in season right now, and when preserved in syrup they are often served with a selection of cheeses. I added walnuts to my tatin as this nut compliments both the cheese and the figs. You could leave them out, or substitute them for another nut if you plan on serving the tarte tatin without cheese. It got a big thumbs up for taste and texture which is a great result coming from my biggest critics.

Fig Tarte Tatin
Fig Tarte Tatin

5.0 from 1 reviews
Fig Tarte Tatin
 
this not too sweet tart has some crunch from the walnuts and the pastry and makes a great accompainment to a cheese board
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Ingredients
  • 50g butter, divided
  • 25g sugar - I used fructose
  • 12 small figs, I used Ronde de Bordeaux, cut in half
  • 25g walnuts, crushed
  • 2 sheets phyllo pastry, cut in half
Method
  1. Place 25g butter into a small oven proof frying pan or tatin dish
  2. Add the sugar and over a medium temperature, leave the sugar to melt
  3. Once a caramel has formed, turn off the heat
  4. Add the figs, flesh side down
  5. Sprinkle over the walnuts and leave to cool
  6. Preheat the oven to 160° Celsius
  7. Once cool, melt the remaining 25g of butter
  8. Butter one side of each sheet of the phyllo pastry and place over the figs
  9. Tuck the pastry in and then bake for 20 minutes
  10. Remove from the oven and leave to cool slightly
  11. Twist the tarte in the pan / dish before turning out onto a serving plate

Click on the links for conversions and notes.

Blog-checking lines:  For the March Daring bakers’ challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She  challenged us to make a tarte tatin from scratch.

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19 thoughts on “Recipe For Fig Tarte Tatin

  1. Love the idea of putting this with a cheese board.

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    1. It worked so well 🙂

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  2. It looks and sounds amazing!

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    1. Thanks Pam 🙂

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  3. Omg this looks amazing!!! I would love to try figs!:D

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    1. Thank you so much for the compliment Anne 🙂

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  4. Oh it’s gorgeous Tandy. The figs are pretty much done down under, but I’ll try my luck next weekend AT&T he farmers markets … Just in case. 🙂

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    1. Hope you find some Anna. I am hoping there are still figs this weekend when my parents are here 🙂

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  5. I like the idea of using up things from your freezer. It’s on my ‘to do’ list too.

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    1. I cleared one freezer last December and in the next few days I will do the other one 🙂

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  6. Fab – Tandy – figs are in-season here too so am going to give this a try – thanks.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Silent SundayMy Profile

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    1. Hope you enjoy it Rachel 🙂

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  7. Figs and phyllo pastry and Gorgonzola ice cream?! I can hardly imagine how good that must have been! Great creativity with this recipe! Thanks for baking along this month 🙂

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    1. Thanks so much for popping in. The challenge was perfect for me 🙂

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  8. I adore figs and not-too-sweet treats – so this tatin is perfect for me! YUm!

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    1. Then you will love the ice cream Shashi 🙂

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  9. Oh wow!! This looks amazing! Great recipe girl! YUM!
    Cailee sharing the blog ♥ Food Review Friday- Vegan Protein Sources!My Profile

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    1. Thanks Cailee 🙂

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