Fig Tarte



Flour, as needed

14 ounces frozen puff pastry, thawed

3 tablespoons unsalted butter

1/2 vanilla bean, seeds scraped (optional)

1/2 cup light brown sugar

Pinch, ground cinnamon (optional)

1/2 teaspoon fine sea salt

15 medium figs, halved

4 ounces pistachio nuts, shelled

Put oven rack in lower 1/3 of oven, preheat to 400.

On a floured surface, roll out pastry to 1- 1/2 inches wider than Iron skillet.

Poke dough with fork. Transfer dough to a lined baking sheet. Chill dough while you work on figs.

Melt butter in skillet on medium heat. Rub vanilla bean seeds into sugar.

Stir in cinnamon and salt. Sprinkle mixture evenly into pan and melt for 15 to 30 seconds.

Stir to dissolve sugar, continue to cook without stirring until mixture begins to caramelize, 5 minutes.

Swirl pan occasionally to keep heat distributed and mixture browning, avoid stirring it.

When mixture is caramelized, swirl to coat base of pan.

Turn off heat, sprinkle pistachios in pan and carefully arrange figs in an even layer.

Pack figs in as tightly as possible, they will shrink as they cook.

Gently drape pastry over figs, fold in a little around edges to encase figs.

Transfer pan to oven and bake until pastry is golden brown, 25 to 30 minutes.

Remove from oven and cool 5 minutes.

Invert the skillet onto a serving platter to unmold the tarte. Cool for 5 minutes more before serving.
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