Fig Tarte Tatin

INGREDIENTS
250 g puff pastry (1 sheet or roll)
10–12 fresh figs, halved
80g sugar

METHOD

Step 1
Preheat the oven to 190°C (375°F).

Step 2
Melt the sugar in an ovenproof skillet over medium heat until it forms a golden caramel.

Step 3
Arrange the halved figs, cut side down, over the caramel.

Step 4
Drape the puff pastry over the figs, tucking the edges neatly inside the skillet.

Step 5
Bake for 25–30 minutes, until the pastry is puffed and golden.

Step 6
Remove from the oven, rest for 5 minutes, then carefully invert onto a serving plate.

Step 7
Serve warm, drizzle with extra virgin olive oil and a scoop of vanilla ice cream.