Ingredients
- Plain flour to dust
- 375g block all-butter puff pastry
- 100g soft light brown sugar
- 1 tsp vanilla bean paste
- 2 tbsp cognac or brandy
- 1 tbsp ground cinnamon
- 30g salted butter, cubed
- 12-14 fresh figs, halved lengthways
Method
- Heat the oven to 180°C/160°C 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.
- Meanwhile, put the tatin dish or frying pan over a medium heat and add the sugar, vanilla bean paste, cognac/brandy, and cinnamon. Stir until the sugar
has dissolved. Keep cooking for a further 5 minutes or until a golden caramel forms (most of the alcohol will cook off but the caramel will keep some of its warmth). Turn off the heat and whisk in the butter – be careful it will spit. - Tightly pack the figs, cut side down, into the dish/pan on top of the caramel. They will shrink slightly when cooked, so pack them in as tightly as possible.
- Lay the chilled pastry over the top of the fruit, then gently tuck it inside the rim of the pan around the figs.
- 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 (one larger than the pan). Serve in thick slices with scoops of cinnamon ice cream.