Skip to main content

French Food Friday...Fig Tartes Tatins


recipe and photo from here
 

 
It is fig season here in SW France and everywhere you look are luscious fig trees laden with lots of lovely fruit. This is a favourite recipe as it is trés simple and the end result trés delicieux!

Ingredients

500g block puff pastry
plain flour , for dusting
200g golden caster sugar
80g butter
4  star anise
10-12 figs, halved

 

Method

  1. Roll out the puff pastry on a floured surface to about 20p thickness. Put a round plate - about 12cm - on top and cut round it with a sharp knife to make 4 pastry circles. Sprinkle the circles with a little of the sugar and put them into the fridge.
  2. Heat the oven to 220C/fan 200C/gas 7. Put the remaining sugar and butter in a pan. Bring to the boil slowly, but do not stir it. When it begins to go a dark amber colour, add the star anise and cook for 1 minute more, then take from the heat and pour into the bottom of 4 blini pans, approx 12cm wide, or 4 small tart tins without loose bases. Make sure there is 1 star anise in each. Put the figs in with the stem pointing towards the centre to make a wheel pattern. Put the pastry lid on the top and tuck the pastry in as though you were tucking in some sheets. Put on a baking sheet and cook in the oven for 15-20 minutes, or until the pastry is golden, puffed and cooked through.
  3. Take out of the oven and leave for a couple of minutes then turn onto warm plates. Serve with crème fraîche or ice cream.

 
...bon appetit à tous, Leeann x

Comments

  1. Ah, j'adore les figues! Your recipe sounds wonderful, but my issue is the same it has always been: Where do I find decent puff pastry here in the US? I am afraid I am no Julia Child and would not know where to start... Veronique (French Girl in Seattle)

    ReplyDelete
  2. I don't think we do figs alot in the uk, I am going to shope around, but I suppose you can do this with any fruit, pear or apple .

    ReplyDelete
  3. Figs are so rich and decadent. Your recipe looks fabulous. Thank you for sharing.

    ReplyDelete
  4. Sounds incredible! I am still amazed at the amount of figs we harvested this year! Finally! The preserves I made will make great Christmas gifts and I even have ton's more figs in the freezer! And to think we just planted olive trees! Oh My!

    ReplyDelete
  5. Fabulous and one of a kind. I never thought that a fig has something to do with cooking. Thank you for providing the ingredients and method. Hopefully i can make this at home and serve this to my husband.

    ReplyDelete
  6. Wow, what a nice post. I have searched online for french food and now i have found your blog as well as french food . Thanks for sharing this nice combination of french recipe. I like various cuisine food very much. I have visited French restaurant. I have enjoyed French food very much.

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…