Recipe of Award-winning Fig and Pecan Tarte Tatin #MyCookbook

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fig and pecan tarte tatin #mycookbook. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Fig and Pecan Tarte Tatin #MyCookbook is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Fig and Pecan Tarte Tatin #MyCookbook is something that I’ve loved my entire life.

Great recipe for Fig and Pecan Tarte Tatin #MyCookbook. Finally I get a chance to cook a recipe for #mycookbook! A quick and easy pud, of course if you've no figs use apples, but not Bramleys. Top tips: Slowly melt butter and sugar,.

To begin with this recipe, we have to prepare a few ingredients. You can have fig and pecan tarte tatin #mycookbook using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Fig and Pecan Tarte Tatin #MyCookbook:

1. Make ready Pack Puff pastry
2. Take Large Knob butter
3. Take 4-5 tablespoons Muscavado or other brown sugar
4. Prepare 5 Figs approx
5. Get Pecans, crumbled if liked
6. Take Cinnamon

This fig tarte tatin is a lovely early fall version of the classic French apple tarte Tatin desset. Tender figs are cooked in a cinnamon-scented caramel sauce and baked beneath buttery puff pastry than flipped over for a finished dessert so spectacular we can't help wishing fig season lasted a whole lot longer. Swirl around until it turns a golden caramel then remove the empty vanilla pod. Halve the figs and place cut side down in the pan so they cover the base snugly.

Instructions to make Fig and Pecan Tarte Tatin #MyCookbook:

1. Melt a large knob of butter in a small, oven proof frying pan.
2. Add 4 tablespoons muscavado or any brown sugar. Stir. Allow to melt together. - - Add a few Pecans broken into pieces and a pinch of Cinnamon.
3. Cut figs in half lengthways. I used 4.5. - - Place face down in the buttery sugary mix and gently heat for 5 mins.
4. Remove from heat and leave to cool while you roll out a quarter pack of puff pastry into a circle to fit into the pan.
5. Lay the pastry over the figs and tuck around the edges.
6. Bake for 20 mins in the oven.
7. Once browned remove from the oven (use a cloth for the handle, obvious I know but easy to forget!) and leave to cool in the pan for 30 mins. This is important to allow the caramel to lightly set.
8. Place a plate over the Tarte and swiftly top over. Allow the Tarte to fall onto the plate. - - Serve with Vanilla ice cream or whipped Chantilly cream.

Swirl around until it turns a golden caramel then remove the empty vanilla pod. Halve the figs and place cut side down in the pan so they cover the base snugly. When we were testing recipes for this book, our friend Paul came to the house carrying a basket of figs fresh from the tree. When we first tasted his tarte, we knew the recipe had to be in the book. Once you've tried it, you'll be hooked, too.

So that’s going to wrap this up for this exceptional food fig and pecan tarte tatin #mycookbook recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!