Once home with my wonderful produce, I pondered my choices and immediately decided to caramelize my figs. These were wonderful with rich vanilla icecream – so luscious!But lets take it one step further and produce a “tarte tartin”. Now, I know the purists will lament that this is not a true “tarte tartin” and sure, the lack of puff pastry certainly attests to the fact. However, preparing home made puff pastry in our tropical heat is only for the very brave! So, ahead we go with a very short buttery pastry that melts in your mouth and what ever it is, I can guarantee that it is devine! You might like to try it.
Melt 60g butter and 90g brown sugar in a small frying pan. Once it’s bubbling cook over medium heat 5 minutes. Arrange about 600g halved figs in one layer in the pan. Cook for 10 minutes turning once during that time. Remove the figs to an 20cm pie plate cut side down. The figs should still be holding their shape but have started to soften and their juices should be released. Reduce the sauce to thicken. It should only take 5 or 10 minutes.
Voila`! There you have it – a Fig “Tarte Tartin” with melt-in-your-mouth pastry and sweet, delicious figs nestled in sticky caramel sauce. A perfect way to honour this special, ancient fruit.
Now, what did my sister produce with her cache of figs?