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
- 50 g butter, divided
- 25 g fructose
- 12 small figs, cut in half (I used Ronde de Bordeaux)
- 25 g walnuts, crushed
- 2 sheets phyllo pastry, cut in half
- Place 25g butter into a small oven proof frying pan or tatin dish
- Add the fructose 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
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.
What I blogged:
- one year ago – Sugar Free Nougat
- two years ago – Dinner Divas
- three years ago – Tuna Green Curry
22 thoughts on “Fig Tarte Tatin | Daring Bakers’”
Oh wow!! This looks amazing! Great recipe girl! YUM!
Thanks Cailee 🙂
I adore figs and not-too-sweet treats – so this tatin is perfect for me! YUm!
Then you will love the ice cream Shashi 🙂
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 🙂
Thanks so much for popping in. The challenge was perfect for me 🙂
Fab – Tandy – figs are in-season here too so am going to give this a try – thanks.
Hope you enjoy it Rachel 🙂
I like the idea of using up things from your freezer. It’s on my ‘to do’ list too.
I cleared one freezer last December and in the next few days I will do the other one 🙂
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. 🙂
Hope you find some Anna. I am hoping there are still figs this weekend when my parents are here 🙂
Omg this looks amazing!!! I would love to try figs!:D
Thank you so much for the compliment Anne 🙂
It looks and sounds amazing!
Thanks Pam 🙂
Love the idea of putting this with a cheese board.
It worked so well 🙂