A delicious twist on the traditional Tart Tartin with the addition of figs and a hint of cardamom
Preheat the oven to 220C / 425F / GM7. Butter a 8? tarte tartin pan or oven proof frying pan well and place a circle of greaseproof paper in it.
Add the butter and sugar to a pan and heat slowly on the hob until the butter is melted, continue to heat, stirring, until the sugar is melted and the mixture is golden brown with large bubbles – when it is ready the size of the bubbles will suddenly increase. This will take about 5 minutes.
Place the figs (cut side down) and apples (core side up) into the pan and allow to cook for about 5 minutes. Keep a careful eye on it so the caramel does not burn.
Arrange the fruit in the Tarte Tartin or oven proof frying pan and pour the reminder of the caramel over.
Cut a circle of puff pastry slightly larger than the diameter of the pan. Place over the fruit and caramel mixture, tucking the edges in.
Place into the pre heated oven and bake for about 20 – 25 minutes until puffed and golden. (photo below)
Allow to cool for a few minutes, place a serving plate over the pan and flip. Shake and the Tarte Tartin should drop out. Remove the pan and peel the sheet of greaseproof paper away if needed.
Serve warm with whipped cream.