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
Makes enough for: 1 tart
Ingredients
- 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
Method
- 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