Tarte Tatin with figs and honey
( SERVES 6 )
Photo by Babiche Martens
This tarte tatin is an all-time favourite. Not only is it gorgeous to look at but also an absolute taste sensation. Who doesn’t like a bit of light, buttery pastry dripping with fig and honey goodness? I like to fold a little lightly stewed fig pulp through the whipped cream to add interest and texture. A dash of liquor never goes amiss either.
- Preheat an oven to 220C.
- In a heavy-based pan, approximately 23cm diameter, melt the butter and honey with the lemon.
- Place the figs cut side down on to the butter mixture, fitting them in snugly. Depending on your pan and size of figs you may only need 10.
- On a lightly floured board roll the pastry to fit over the figs. A little overhang is fine, just tuck it in.
- Place the tart into the oven for 25 minutes or until the pastry has risen and is crisp. Remove from the oven and tip carefully on to a flat serving dish.
- Serve warm with lightly whipped cream.