- 1tbsp plain flour
- 375g (13oz) all butter puff pastry
- 5 fresh figs
- 75g(3oz) butter
- 75g(3oz) caster sugar
- 1tbsp micro leaf salad
- 20g(3/4oz) goats cheese, crumbled
- 1tbsp balsamic
Preheat oven to 190C/375F/170C fan/Gas Mark 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out 4x rounds to fit the holes of a yorkshire tin. Place on a baking sheet and chill in the fridge for 20 minutes.
Slice the figs into small wedges then set aside. Melt the butter in a heavy based frying pan then add the sugar. Do not over stir just leave to melt over a medium/low heat until the sugar dissolves until it looks like a light caramel.
Divide the caramel sauce between the holes of the yorkshire tin and arrange the fig wedges over it in a spiral pattern. Cover with the pastry circles gently tucking the pastry edges down. Bake in the oven for 25 minutes until golden brown, puffed up and bubbling at the edges.
Remove from the oven and leave to cool for a few minutes before using a small palette knife to loosen the pastry from the edge of the tin.
Place a chopping board over the top of the tin and carefully flip the pan over to turn out the tarte tatins. Place each on a plate and scatter with the micro herbs and goats cheese.
Caramel can be tricky to master. The trick is to gently heat and don't over stir. If however it does split don't panic as it will come back together in the oven.