Fig Tarte Tatin

Maria Elia's sweet caramelised figs on a light and flaky puff pastry base are topped with the strong savoury flavours of Serrano ham and Manchego cheese
By Maria Elia
Fig Tarte Tatin
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 1 x 500 g sheet puff pastry
  • 4 tbsp caster sugar
  • 2 tbsp red vinegar
  • 1 tbsp thyme, chopped
  • 8 figs
  • 40 g rocket
  • 4-8 slices Serrano ham
  • 40 g manchego cheese, shaved
  • olive oil
  • black pepper


1. Preheat oven to 190C/Gas 5.

2. Roll out the pastry thinly and cut 4 circles slightly larger than the compartments of a 4- cup Yorkshire pudding (or similar) tray. Perforate all over with a fork and chill until ready to use.

3. Put the sugar in a saucepan with just enough water to dissolve it. Bring the mixture to the boil and cook until a nut-brown caramel forms, then remove from the heat and stir in the vinegar and thyme. Be careful, as the hot sugar may spit a little. Pour the caramel into the Yorkshire pudding tray.

4. Cut the figs in half lengthwise and place 4 halves cut-side down in the tray. Top with the pastry circles, tucking in the edges, place on an oven tray and cook for about 20 minutes, until the pastry is puffed up and golden.

5. Remove from the oven, leave for a few minutes before inverting onto a flat plate. Serve topped with rocket, Serrano ham and shaved Manchego, drizzle with olive oil and season with freshly ground black pepper.

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