Fig, hazelnut and vanilla tarte Tatin recipe
An exciting take on the tarte Tatin with sweet figs, aromatic vanilla and a buttery pastry casing.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook and 10 mins to cool
- 546 calories / serving
Ingredients
- 50g butter
- 50g caster sugar
- 1 vanilla pod, and seeds
- 6-7 figs
- 320g pack ready rolled puff pastry
- 1 egg, beaten
- 25g (1oz) hazelnuts, chopped and toasted
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2280kJ 546.0kcal
- Fat
- 35g
- Saturates
- 16g
- Salt
- 0.7g
- Sugars
- 24g
of the Reference intake
Carbohydrate 52.6gProtein 8.6gFibre 4.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas mark 6, 200°C, fan 180°C. Melt the butter and caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat, then add the vanilla pod and seeds. Swirl around until it turns a golden caramel then remove the empty vanilla pod.
- Halve the figs and place cut side down in the pan so they cover the base snugly. Leave to cool for 2 mins.
- Unroll the puff pastry and cut out a circle 2cm (1in) wider than the pan. Put over the figs, pressing down the sides to ensure the pastry meets the edge. Prick with a fork, brush with the beatenegg, then bake for 20-25 mins.
- Cool for 5-10 mins in the pan, then carefully run a sharp knife between the pastry and the edge, place a serving plate over the top and invert the pan. Scatter with the hazelnuts to serve.
- See more Autumn recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
