Chocolate and Fig Tarte Tatin

Yields6 Servings
 100 g plain chocolate, grated
 1 tsp mixed spice
 75 g caster sugar
 2 tbsp caster sugar
 500 g puff pastry
 75 g unsalted butter, + extra for greasing
 10 fresh figs, quartered
 1 tbsp lemon juice

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

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