Salted Honey & Pistachio Fig Tarte Tatin

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an easy, impressive caramelized fig tarte tatin with sea salt, honey & toasted pistachios

servings: 4-6


  • 3 tbsp butter
  • 1 ½ 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, plus more to drizzle
  • flaky sea salt, as needed


  1. 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.
  2. Unfold the puff pastry onto a lightly floured surface. Trim the edges to create roughly a 10″ circle. Lay the dough on top of the figs to complete cover them, tucking the sides in around the edges. Place the skillet into the oven and bake for about 20 minutes, or until puffed and golden.
  3. When the tarte tatin is almost finished baking, heat a small skillet over medium heat. Add the olive oil and pistachios. Toast the pistachios for a few seconds. Add the honey and a good pinch of salt. Stir to combine. After another 30 seconds or so, turn off the heat.
  4. Transfer the skillet out of the oven. Place a large cutting board over the skillet and carefully invert the tarte tatin onto the board. Spoon the honeyed pistachios over top. Sprinkle with a little flaky sea salt. Cut into slices and serve warm, with a little extra honey drizzled over each slice.