"Fig Tarte Tatin"
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5 from 1 vote

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
Course: Baking, Dessert
Author: an original recipe from Lavender and Lime


  • 50 g butter divided
  • 25 g fructose
  • 12 small figs I used Ronde de Bordeaux, cut in half
  • 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