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Fig, hazelnut and vanilla tarte Tatin recipe

Fig, hazelnut and vanilla tarte Tatin recipe

7 ratings

An exciting take on the tarte Tatin with sweet figs, aromatic vanilla and a buttery pastry casing. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook, 10 mins to cool
  • 546 calories / serving
  • Vegetarian


  • 50g butter
  • 50g caster sugar
  • 1 vanilla pod, and seeds
  • 6-7 figs
  • 320g pack ready rolled puff pastry
  • 1 egg, beaten
  • 25g (1oz) hazelnuts, chopped and toasted

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    16g 82%
  • Sugars

    24g 26%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 52.6g Protein 8.6g Fibre 4.9g


  1. Preheat the oven to gas mark 6, 200°C, fan 180°C. Melt the butter and caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat, then add the vanilla pod and seeds. Swirl around until it turns a golden caramel then remove the empty vanilla pod.
  2. Halve the figs and place cut side down in the pan so they cover the base snugly. Leave to cool for 2 mins.
  3. Unroll the puff pastry and cut out a circle 2cm (1in) wider than the pan. Put over the figs, pressing down the sides to ensure the pastry meets the edge. Prick with a fork, brush with the beaten egg, then bake for 20-25 mins.
  4. Cool for 5-10 mins in the pan, then carefully run a sharp knife between the pastry and the edge, place a serving plate over the top and invert the pan. Scatter with the hazelnuts to serve.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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