Fig & Pistachio Tarte Tatin

a classic French caramelized fruit tart made with fresh figs & pistachios




  1. Preheat the oven to 425F.
  2. 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.
  3. 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.