This impressive fall dessert is easier than you may think – salted honey & pistachio fig tarte tatin. It’s basically an upside down tart with caramelized figs, sweet honey, toasted pistachios, and flaky sea salt…made easy with store-bought puff pastry dough. It’s baked until golden, cut into slices, and served warm. It all comes together really fast and is such a special treat to serve up after a fall meal!
salted honey & pistachio fig tarte tatin – the details
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.
You’ll saute them quickly in some hot butter, then stir in brown sugar until thickened. The mixture caramelizes and becomes syrupy. Ready to be topped with the thawed puff pastry dough. From there, you’ll bake the whole thing off right in the skillet. The dough becomes puffed and golden brown, with the bottom of juicy figs forming a sweet caramelized layer.
Once cooled for a few minutes, all that’s left to do is invert the tarte tatin. You’ll run a butter knife around the edges, place a large plate (you’ll want this to be just slightly larger than the skillet) on top, and then carefully hold the skillet and plate together, flipping them so that the pastry ends up on the bottom.
The result is a sticky + sweet, gorgeous fig tarte tatin. The final touch? A quick mixture of pistachios, honey, and sea salt gets heated until it’s spoonable. You’ll drizzle this over the tart, then slice it up!
And in just about 30 minutes, you’ll have a beautiful fall dessert with flaky, buttery edges and an intoxicating fig filling. The sea salt will help bring out all of the flavors. And the pistachios add the perfect crunch on top. Enjoy!Print
Salted Honey & Pistachio Fig Tarte Tatin
an easy, impressive caramelized fig tarte tatin with sea salt, honey & toasted pistachios
- 3 tbsp butter
- 1 ¼ lb fresh figs, stems removed + sliced ¼”
- ½ cup brown sugar
- kosher salt, as needed
- 1 (14 oz) sheet puff pastry, thawed
- 1 tbsp olive oil
- ½ cup pistachios, roughly chopped
- 2 tbsp honey
- flaky sea salt, as needed
- Preheat the oven to 425°F. Heat a 12” cast-iron skillet over medium heat. Add the butter and let melt. Add the figs and saute for a minute or two until beginning to soften.
- Add the brown sugar and a pinch of salt. Stir until the sugar has melted. Simmer the mixture for another minute or so to thicken.
- Lay the thawed puff pastry on top of the figs to complete cover them, tucking the sides in around the edges. Cut 5 small slits across the top of the dough. Place the skillet into the oven and bake for about 15 minutes, or until puffed and golden.
- Meanwhile, heat a small saute pan over medium heat. Add the olive oil and pistachios. Toast the pistachios until golden brown. Add the honey and a good pinch of salt. Stir to combine. After another minute, turn off the heat.
- Transfer the skillet out of the oven. Let cool for about 5 minutes. Run a butter knife along the edges to loosen the tarte tatin. Place a large plate over the skillet and carefully invert the tarte tatin onto the plate.
- Spoon the honeyed pistachios over top. Sprinkle with a little flaky sea salt. Cut into slices and serve warm.
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