Fig Tarte Tatin

Step 01

Heat the oven to 180C/160C fan/gas 4. On a lightly floured surface, roll out the pastry to 3-5mm thick. Using an upturned plate as a guide, cut the pastry into a 26cm circle, then transfer to a baking tray lined with non-stick baking paper. Prick all over with a fork, then chill for 30 minutes.

Step 02

Meanwhile, put a 24cm tatin dish or ovenproof frying pan over a medium heat and add the sugar, vanilla bean paste, cognac or brandy and cinnamon. Stir until the sugar has dissolved. Keep cooking for a further 5 minutes or until a golden caramel forms. Turn off the heat and whisk in the butter, be careful it will spit.

Step 03

Tightly pack the figs, cut-side down, into the dish on top of the caramel. They will shrink slightly when cooked, so pack them in as tightly as possible.

Step 04

Lay the chilled pastry over the top of the fruit, then gently tuck it inside the rim of the pan around the figs.

Step 05

Bake for 30-35 minutes until the pastry is puffed and golden. Remove from the oven and run a butter knife around the edge, separating the pastry from the pan. Cool for 2 minutes, then invert onto a serving plate or chopping board. Serve in thick slices with scoops of cinnamon ripple ice cream.