A lot of the time you will see Tarte Tatin made with a puff pastry base, but I wanted a more 'buttery' indulgent pastry so am doing a pastry which is somewhere between a shortcrust and a rough puff pastry that almost tastes like cake underneath all those caramel figgy juices, and it seems to work well and not go soggy!
I have wanted to make something yummy with figs for a while as A) I love them and B) my puppy Aggi's original name was Figroll when we got her, so this Tarte Tatin is dedicated to my little furbaby, and I think she approves!
When making this you are dealing with very hot caramel so please take care! Make sure you have a good pair of oven gloves too for when you turn the tart out onto a plate, as the caramel is boiling and runny when first taken out of the oven X
4 Large Fresh Figs
1 Cup of Golden Sugar
1 Tbsp of Water
3 Cups of Plain Flour
1.5 Cups of Margarine frozen
1/4 Cup of Soya Milk
10'' Flan Dish
Non-Stick Baking Paper
Line your flan dish with the baking paper making sure to take it up the sides of the flan dish too. Slice the figs length ways into thick slices (four slices per fruit) and lay in the bottom of the lined flan dish.
In a bowl add the flour. Take your frozen margarine and cut it into cubes and gently incorporate it into the flour. Some of it will melt slightly to bring the pastry together and some will stay frozen to add lightness and 'butteryness' to the pastry. If the pastry is a little crumbly and not quite coming together add some of the soya milk bit by bit, until the pastry is formed. Wrap in baking paper and pop in the fridge while you make the caramel.
In a saucepan add the sugar and water and put on a medium to high heat. It will start to bubble and melt. When the sugar has dissolved watch carefully as it turns from an amber colour to finally start going a deeper dark gold. When this happens remove from the heat and carefully pour it all over the figs in the flan dish.
Remove the pastry from the fridge and lay it on top of the baking paper you used to wrap it with, you will roll it out on this paper which will help it not to stick and crumble as it is a very 'short' pastry! Using some more flour and a rolling pin, roll out the pastry to fit the 10'' dish. Lift the paper and the pastry over to the flan dish and slide the pastry over the caramel and figs. Tuck the edges all the way around the edge of the dish to seal in the caramel and figs.
Place in a 200c oven for 25 minutes until the pastry is golden and the caramel is bubbling slightly round the edge.
Remove from the oven and allow to sit for 5 mins while you get a plate and your oven gloves ready! Place the plate on the top of the flan dish. Then CAREFULLY flip it over so that the plate is now underneath and the flan dish on the top. Place on the kitchen work top and lift off the dish. Peel back the baking paper and your fig tarte tatin will be revealed!
Serve with vanilla icecream!