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.
- 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
- Place 25g butter into a small oven proof frying pan or tatin dish
- Add the sugar and over a medium temperature, leave the sugar to melt
- Once a caramel has formed, turn off the heat
- Add the figs, flesh side down
- Sprinkle over the walnuts and leave to cool
- Preheat the oven to 160° Celsius
- Once cool, melt the remaining 25g of butter
- Butter one side of each sheet of the phyllo pastry and place over the figs
- Tuck the pastry in and then bake for 20 minutes
- Remove from the oven and leave to cool slightly
- Twist the tarte in the pan / dish before turning out onto a serving plate
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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.
What I blogged: