The Dangerous Fig, Goats Cheese + Rosemary Tarte Tatin (Birthday Edition #2)

The Dangerous Fig, Goats Cheese + Rosemary Tarte Tatin (Birthday Edition #2)
19 March 2015

I am finding it really hard to write this post.

I just ate this whole tart. THE WHOLE THING.

The laptop is resting on my full belly, like a stable table.

I am currently a great source of amusement to everyone in the house, with my constant moaning and sloth like movements. I may, no will, need help rolling over in bed tonight.

On the school run, I tried to think of a birthday cake to make my guy for his birthday tomorrow. He says he isn’t in to cake (yeah, right) so I had to come up with something a little less cakey, and easy. This week has been insane.

BING! He loves figs. We have a tonne of them. I’ll make something with figs.

I know I am a huge ‘from scratch’ advocate, but when it comes to puff pastry I am still in struggle town. I have tried so many times and it is also so time consuming (especially when you are so crap at it). There are a couple of people who CAN make the stuff and sell it at nice shops. This is what I get. And it makes this tarte possibly one of the easiest and delicious things you will EVER make.

But please, be careful. It is dangerously delicious.

The Dangerous Fig, Goats Cheese + Rosemary Tarte Tatin (Birthday Edition #2)

What You Need

• 100g Butter
• 100g Dark brown sugar
• 6 – 8 figs
• Chèvre goats cheese (enough to sprinkle over tarte)
• Spring of rosemary
• 1 sheet of puff pastry

What You Need to Do

1. Preheat your over to 200˚C.
2. Cut your puff pastry to the size of your cake tin. I just used a normal 20cm round cake tin.
3. Put the pastry in the fridge while you do the rest of the steps.
4. Melt the sugar and the butter, in a saucepan, on the stovetop until it’s all combined.
5. Cut up your figs in to nice thickish slices.
6. Pour caramelly sauce, from the stovetop, in to cake tin, and cover the bottom of it.
7. Place the figs in a nice spiral pattern over the caramel, so it covers the whole base of the tin.
8. Pop your pre cut puff pastry over the top.
9. Whack it in the oven for 25 – 30 minutes. You want it to be bubbling over the top of the pastry. Yummmmm.
10. On a big plate, or I did it on a tray as I STILL don’t have a nice big cake plate, flip your tarte over and wonder in its beauty.
11. Once it has cooled a little, sprinkle over your chèvre and rosemary.
12. Eat it. But please, try and not eat the whole thing, as much as it seems a good idea at the time. It is not.