Rich & Sweet Fig Tarte Tatin

There’s something special about a tarte tatin that makes me smile every time I make one. While the classic apple version is what most people think of, I’ve found that figs bring their own kind of magic to this upside-down French dessert. The way the figs get all caramelized and sweet in the pan reminds me of lazy Sunday afternoons when I just want to bake something cozy.

I know some folks get nervous about flipping the tart at the end, but trust me – it’s easier than you’d think. I’ve made this recipe so many times now that it’s become my go-to when I spot fresh figs at the market. Sometimes I’ll make it just because, other times it’s the dessert that gets all the “oohs” and “aahs” at dinner parties. Either way, it’s always worth the little bit of effort it takes to put together.

What Kind of Figs Should I Use?

Fresh figs are the star of this dessert, and you’ll want to choose ones that are ripe but still firm when gently squeezed. Black Mission figs are a great choice for this tarte tatin because they hold their shape well when cooked and offer a deep, sweet flavor. Brown Turkey figs or Green Adriatic figs work nicely too – just make sure they’re not overripe or they’ll turn mushy during baking. When shopping for figs, look for fruits that are slightly soft to the touch with no bruising or splits, and try to use them within a day or two of purchase since they don’t keep long. If your figs aren’t quite ripe when you buy them, let them rest at room temperature for a day or two until they soften slightly.

Options for Substitutions

While this tarte tatin has some specific requirements, there’s still room for some smart swaps:

• All-butter puff pastry: Store-bought puff pastry is a real time-saver, but if you can’t find Jus-Rol, any good quality all-butter puff pastry will work. Just avoid using regular shortcrust pastry as it won’t give you that classic flaky tarte tatin texture.
• Cognac/brandy: Don’t want to use alcohol? Replace it with apple juice or pear nectar. You could also use 1 tablespoon of vanilla extract for a similar warm flavor.
• Fresh figs: Fresh figs are key here, but if they’re not in season, you can try this recipe with firm pears or apples. Just note that cooking times might need adjusting – pears and apples usually need a few extra minutes to soften.
• Light brown sugar: Dark brown sugar works too, it’ll just give a slightly deeper caramel flavor. Regular white sugar is also fine, though you’ll miss some of that lovely caramel note.
• Vanilla bean paste: You can swap this for vanilla extract – use the same amount. In a pinch, you could even use the seeds from one vanilla pod.
• Tatin dish: If you don’t have a tatin dish, any ovenproof skillet or pan of similar size will work, as long as it can go from stovetop to oven safely.

Watch Out for These Mistakes While Baking

The trickiest part of making a fig tarte tatin is getting the caramel right – it can go from perfect to burnt in seconds, so keep a close eye on the sugar as it melts and turns golden brown, and remove it from the heat as soon as it reaches an amber color.

Getting the pastry temperature right is crucial – if it’s too warm it’ll be difficult to work with, and if it’s too cold it won’t be pliable enough, so let it sit at room temperature for about 15-20 minutes before rolling it out.

When arranging the figs, make sure they’re packed tightly together as they’ll shrink during cooking, and don’t forget to tuck the pastry edges down around the fruit – this will create those beautiful caramelized walls when you flip the tart.

One final tip that makes a huge difference: let the tart rest for 10 minutes after it comes out of the oven before attempting to invert it, as this allows the caramel to set slightly and helps prevent the figs from sliding around when you flip it.

What to Serve With Fig Tarte Tatin?

This French-style upside-down tart really shines when served with a few simple accompaniments that complement its sweet, caramelized flavors. A scoop of vanilla ice cream or a dollop of lightly whipped cream makes the perfect partner, melting slightly against the warm tart. For a cozy fall twist, try serving it with a drizzle of honey-sweetened Greek yogurt or a spoonful of mascarpone cheese. If you’re serving this for afternoon tea or dessert, a cup of strong coffee or espresso helps balance out the sweetness and makes the whole experience feel extra special.

Storage Instructions

Keep Fresh: This fig tarte tatin is best enjoyed the day it’s made, but you can keep it at room temperature for up to 24 hours. Just cover it loosely with foil or place it in a cake container to protect the pastry’s texture. The caramel might soften a bit, but it’ll still taste great!

Save for Later: If you have leftovers, place them in an airtight container and pop them in the fridge for up to 3 days. The pastry might lose some of its crispness, but the flavors will continue to develop nicely. Just know that the figs will become softer over time.

Serve Again: When you’re ready to enjoy your leftover tarte tatin, let it come to room temperature for about 30 minutes. For the best texture, warm it up in a 350°F (175°C) oven for 5-10 minutes – this helps crisp up the pastry again. A dollop of cream or ice cream makes it extra special!

Preparation Time	30-45 minutes
Cooking Time	30-35 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 6-8 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• Flour for dusting
• 375g all-butter puff pastry (like jus-rol)
• 100g soft light brown sugar
• 1 teaspoon vanilla bean paste
• 2 tablespoons cognac or brandy
• 1 tablespoon ground cinnamon
• 30g salted butter, cut into cubes
• 12-14 fresh figs, sliced in half lengthwise
• Additionally…
• 24cm tatin dish or 24cm ovenproof skillet

Step 1: Prepare the Pastry

Preheat your oven to 180°C/160°C fan/gas 4.

On a lightly floured surface, roll out the pastry to a thickness of 3-5mm.

Using an upturned plate as a guide, cut the pastry into a 26cm circle.

Transfer this pastry circle onto a baking tray lined with non-stick baking paper.

Prick the pastry all over with a fork, then place it in the refrigerator to chill for 30 minutes.

Step 2: Make the Caramel Base

In the meantime, place a tatin dish or a frying pan over medium heat.

Add the sugar, vanilla bean paste, cognac/brandy, and cinnamon to the pan.

Stir the mixture until the sugar has completely dissolved.

Continue cooking for an additional 5 minutes until a golden caramel forms; most of the alcohol will evaporate, but the caramel will retain a warm flavor.

Carefully whisk in the butter as the mixture may spit.

Once combined, turn off the heat.

Step 3: Arrange the Figs

Pack the figs tightly, cut-side down, into the dish or frying pan, placing them directly on top of the caramel.

It is important to fit them snugly since they will shrink slightly during cooking.

Step 4: Cover with Pastry and Bake

Take the chilled pastry from the refrigerator and lay it over the top of the figs.

Gently tuck the edges of the pastry inside the rim of the pan, surrounding the figs snugly.

Bake in the preheated oven for 30-35 minutes until the pastry is puffed and golden.

Step 5: Invert and Serve

Remove the tart from the oven and run a butter knife around the edge of the pastry to separate it from the pan.

Allow it to cool for 2 minutes.

Invert the tart onto a serving plate or chopping board that is larger than the pan.

Serve the tart in thick slices, ideally with scoops of cinnamon ripple ice cream for added flavor.