FIG TARTE TATIN
When British figs are in season, this is a fantastic way to use them.
60g (2oz) caster sugar
60g (2oz) butter
½tsp vanilla extract
8 figs, stalks trimmed, halved
320g pack ready-rolled puff pastry
Greek yogurt, to serve
You will need:
20cm (8in) ovenproof frying pan or cake tin (not loose-based)
1 Heat the oven to 220C/Gas 7. Gently heat the sugar in the pan until it dissolves and turns a golden brown. Stir in the butter and vanilla extract.
2 Put the figs into the pan on top of the caramel, cut-side down, in a single layer to fit snugly. If using a cake tin, pour the caramel into the tin and arrange the figs on top.
3 Cut out a circle of pastry from the sheet, a little larger than the pan or tin. Drape it over the figs and tuck the sides down to enclose the fruit. Prick the pastry with a fork and bake in the oven for 25 mins until the pastry is risen and golden.
4 Remove fro and allow t 5-10 mins. Run a sharp knife around the edge of the pastry, put a serving plate on top of the pan turn the tart out.
1 Heat the oven to 220C/Gas 7. Gently heat the sugar in the pan until it dissolves and turns a golden brown. Stir in the butter and vanilla extract.
2 Put the figs into the pan on top of the caramel, cut-side down, in a single layer to fit snugly. If using a cake tin, pour the caramel into the tin and arrange the figs on top.
This story is from the May 25, 2021 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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This story is from the May 25, 2021 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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