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.