A balanced diet is one of these in each hand: Apple tarte tatin with fig crème fraiche
How to Make Apple tarte tatin with fig crème fraiche
less than 30 mins
30 mins to 1 hour
For the fig pickle
- 100g/3½oz caster sugar
- 20g/¾oz fresh root ginger
- 2 cinnamon
- 4 cloves
- 6 cardamom
- 1kg/2lb 4oz figs pierced all over
- 50ml/2fl oz honey
- 150ml/5fl oz apple cider vinegar
For the tarte tatin
- 320g packet ready-rolled all-butter puff pastry
- 6–8 Braeburn apples
- 100g/3½oz cold butter
- 100g/3½oz golden caster sugar
- 2 cardamom
- 1 cinnamon
For the fig crème fraîche
- 200g/7oz crème fraîche
- 4 fresh figs
To make the pickle, put the sugar, ginger, spices and 300ml/10fl oz water in a pan and bring to the boil. Add the fig leaves and cook for 10 minutes, then add the figs, honey and vinegar. Cook for another 7–10 minutes until the figs are soft. Immediately pack into a large, sterilised jar and set aside.
To make the tarte tatin, roll the puff pastry out to about 3mm thick and cut around a 24cm/9½in plate to make a large circle, just bigger than the pan you’re going to use to make the tart. Cut three small slits in the pastry for the steam to escape and move to a baking parchment-lined tray. Place in the fridge to rest while you make the rest of the tart.
Spread the softened butter in an even layer over the bottom of a 20cm/8in ovenproof pan. Cover with the sugar and spices in another even layer. Arrange the apples on top in a spiral, overlapping one another.
Preheat the oven to 210C/190C Fan/Gas 6½.
Place the pan on the hob over a medium-high heat and cook until the butter and sugar start to bubble and form a caramel, this will take around 10 minutes. Remove from the heat and place the pastry on top, tucking in the edges.
Bake for about 40 minutes until golden. Remove from the oven and leave to rest for 5 minutes whilst you make the fig crème fraîche.
Make the fig crème fraîche by mixing the crème fraîche, fresh figs and 2 tablespoons of the fig pickle together in a bowl.
Carefully flip the tart onto a plate and serve with the dig crème fraîche on the side.