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