An incredibly easy & decadent tarte tatin using fresh figs and pistachios.
A tarte tatin may sound fancy, but it’s basically just an inverted caramelized fruit tart. The dish originated in France and is classically made with apples. For this recipe, I’ve used figs because they are absolutely beautiful right now and popping up at all the local markets. I added toasted pistachios for a nice crunch, and lots of brown sugar so the mixture cooks down into a sticky, sweet syrup. I went the store-bought puff pastry route…and there is nothing wrong with that!
- 1 ½ oz butter
- 15 oz fresh figs, quartered
- 4 oz brown sugar
- 4 oz toasted pistachios
- pinch of salt
- 1 sheet puff pastry, thawed & cut into thirds
- Preheat the oven to 425F.
- In a large sauté pan, melt the butter over medium heat. Add the figs and sauté for a few minutes until caramelized. Stir in the brown sugar, pistachios, and salt. Bring the sugar to a bubble. Let the mixture reduce for about 5 minutes on low heat until thickened and syrupy.
- Meanwhile, grease 3 (6 ½ inch) cast-iron skillets with butter. Divide the fig mixture evenly into the skillets. Lay a piece of the puff pastry on top of the figs to completely cover them, pressing down lightly and tucking the sides under the mixture. Make 3 small slits in the top of the puff pastry to allow the steam to escape while baking. Place the skillets in the oven and bake for about 25-30 minutes until golden brown and bubbly. Let cool for a minute or two. Invert the skillets onto a plate. Serve warm or room temperature.
For a unique, meatless taco recipe, check out my previous post: Smoked Carrots with Poblano Crème