Fig, hazelnut and vanilla tarte tatin recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook, 10 mins to cool
  • 546 calories / serving
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An exciting take on the tarte tatin with sweet figs, aromatic vanilla and a buttery pastry casing.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Melt 50g (2oz) butter and 50g (2oz) caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat, add 1 vanilla pod and seeds. Swirl around until it is a golden caramel.

Halve 6-7 figs and place cut side down in the pan so they cover the base snugly. Leave to cool for 2 minutes.

Unroll a 320g pack ready rolled all butter 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 beaten egg, then bake for 20-25 minutes.

Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top and invert the pan. Scatter with 25g (1oz) chopped toasted hazelnuts (de-skinned) and 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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  • Ingredients

  • 50g (2oz) butter
  • 50g (2oz) 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
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  • Energy 2282kj 546kcal 27%
  • Fat 35.1g 50%
  • Saturates 16.3g 82%
  • Sugars 23.6g 26%
  • Salt 0.7g 12%

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


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