It-Tnejn Li Huma 16.06.11
CHOCOLATE AND FIG TARTE TATIN
Serves 6
Ingredients
100g plain chocolate, grated
1 teaspoon mixed spice
75g caster sugar, plus 2 tablespoons
500g puff pastry
75g unsalted butter, plus extra for greasing
10 fresh figs, quartered
1 tablespoon lemon juice
Method
- mix together the grated chocolate, spice and 2 tablespoon sugar
- cut the pastry into three pieces and roll out each piece into a circle measuring 25cm; use a bowl or plate as a guide
- scatter 2 rounds with the grated chocolate mixture, leaving a 1.5cm border
- stack the 3 pastry circles on top of each other with the top one being the one without chocolate; press the edges firmly down
- lightly butter the sides of a shallow 23cm round backing tin, about 3.5cm dip; do not use a loose-bottomed tin or the juices will run out
- melt the butter in a frying pan, add the sugar and heat gently until dissolved; add the figs and cook for 3 minutes or until lightly coloured and the syrup begins to turn golden; add the lemon juice
- tip the figs into the tin, spreading them evenly
- lay the pastry layers over them, tucking the dough down inside the tin edges
- bake in a preheated oven, 200C/Gas6, for 30 minutes until risen and golden
- leave for 5 minutes, loosen the edges and invert on to a plate