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