Description
This Salted Honey & Pistachio Fig Tarte Tatin is a stunning autumnal dessert featuring fresh figs caramelized in butter and brown sugar, topped with flaky puff pastry and finished with a drizzle of honeyed toasted pistachios. The combination of sweet, salty, and nutty flavors alongside the crisp, buttery puff pastry creates a luxurious, crowd-pleasing tart perfect for any occasion.
Ingredients
Scale
For the Tarte Tatin
- Fresh ripe figs, quantity about 12-15 medium figs (approx. 1.5 lbs)
- 2 tablespoons unsalted butter (or vegan butter as substitute)
- 1/3 cup brown sugar (can substitute coconut sugar)
- 1 sheet puff pastry (store-bought or homemade, approx. 10-inch circle)
- Flaky sea salt, for sprinkling
For the Topping
- 1/3 cup shelled pistachios
- 2 tablespoons honey (or maple syrup for vegan option)
- 1 teaspoon olive oil
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Gather all your ingredients to ensure a smooth cooking process for your tart.
- Sauté the Figs: In a 12-inch cast-iron skillet, melt 2 tablespoons of butter over medium heat. Add the fresh figs and sauté for 1-2 minutes until they start to soften. Sprinkle in the brown sugar and a pinch of salt, stirring well. Let the mixture simmer for 3-4 minutes until it thickens into a syrupy caramel.
- Prepare the Puff Pastry: While the figs are caramelizing, roll out the puff pastry on a lightly floured surface into a 10-inch circle, ensuring it is even and not too thin. Gently place the pastry over the figs in the skillet, tucking the edges around the fruit to encase them snugly.
- Bake the Tarte Tatin: Place the skillet carefully into the preheated oven. Bake for about 20 minutes, or until the puff pastry is puffed up and golden brown. Monitor the tart to avoid over-browning.
- Toast the Pistachios: While the tart bakes, heat a small skillet over medium heat. Add pistachios with a drizzle of olive oil and toast for 3-4 minutes, stirring frequently until fragrant and lightly golden. Stir in honey and a pinch of salt, warming it all together.
- Invert the Tarte Tatin: Remove the skillet from the oven and allow to cool for 1 minute. Place a cutting board or serving plate over the skillet, then carefully invert it so the tart slides out showcasing the caramelized figs on top.
- Drizzle and Serve: Generously top the inverted tart with the warm honeyed pistachios and sprinkle flaky sea salt over the surface. Slice and serve warm to enjoy the full depth of flavors.
Notes
- You can substitute walnuts or almonds for pistachios if preferred.
- For a vegan version, use vegan butter and maple syrup instead of honey.
- Ensure to not over-bake the puff pastry to maintain its flakiness and golden color.
- Serving warm enhances the flavor and texture experience.
- Fresh ripe figs provide the best natural sweetness and juiciness.
