Maple Fig Tarte Tatin.
I have the simplest dessert for us today!
You guys, say hello to my favorite 5-ingredients maple fig tarte tatin. Oh my gosh, this recipe is too good for words. I know that sounds so odd, but I love figs, and today I really, really, want to make you guys all love figs too.
Can everyone who loves figs please raise their hand. I know I cannot see you guys, but man I hope I got a lot of hands in the air. If you don’t have your hand in the air, I’m going to try to convince you to give figs a try, because they really are the best.
Plus, how could anything with butter, maple, and puff pastry not be just delicious…you know?
Like a lot of my summer recipes, I made this tarte tatin on whim a few weeks ago. I was sent three giant boxes of fresh figs from California Figs and while I love, love, love just snacking on figs, I knew I needed to create a recipe featuring their sweet goodness. I was torn on whether to do a sweet or savory recipe, but in the end I had a craving for something sweet, so I followed my instincts and made this maple fig tarte tatin. I am SO glad I did because it turned out to be sweet, buttery and basically all kinds of perfection.
If you’re new to figs, they are sweet, chewy, and have a little texture to them. They’re in season from now through early fall…meaning get them while you can, because they are here one minute and gone the next. Typically figs are used in a lot of middle eastern and Italian cooking, and in both sweet and savory ways.
I’ve made a few savory fig recipes…hello to this pesto pizza, this fig and tomato tart, this grilled pizza, and this sweet fig glazed pork, but I’ve never done a sweet recipe with figs.
ps. I also have a fig recipe in my upcoming cookbook…it’s my absolute favorite savory fig recipe yet.
When I was deciding on just what to make with my figs, I knew I wanted to keep the recipe simple, and I knew I really wanted the figs to shine. In my head I was envisioning something sweet, buttery, and flakey.
Enter the french classic, tarte tatin.
A tarte tatin is a french dessert that typically consist of butter, fruit, and puff pastry. It’s made in a cast iron skillet, baked upside down, and then flipped upside and served warm with ice cream. They can really be made with any kind of fruit, but I think figs are totally the way to go.
Here’s how this dessert works.
Start out by melting together the butter and maple in a skillet. Bring it to boil until the maple thickens a bit. Then add the vanilla and figs. Lay a sheet of puff pasty over top of the figs, bake and DONE. This is honestly one of the easiest desserts to make.
The maple thickens into a buttery caramel like sauce that glazes the figs. That along with the buttery puff pastry and hints of vanilla.
Ahh, it’s just so gooooood.
Serve this warm with a large scoop of vanilla ice cream…can you say gimme?!
So have I convinced you guys yet?
I really, really hope so because this is one of those recipes that’s just perfection in every which way. It’s easy, five ingredients, uses up seasonal produce, and is just beyond delicious.
Everyone I’ve served this to was in awe of how amazingly good it was…and that was before I added any ice cream! Just trust me on this and please give it a try! I think your Tuesday could use something sweet, and this is obviously it!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Maple Fig Tarte Tatin
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: fig dessert, maple tart
This sweet tart is super quick to put together!
Ingredients
- 6 tablespoons salted butter
- 1/2 cup real maple syrup
- 2 teaspoons vanilla extract
- 16 fresh figs, halved
- 1 sheet puff pastry, thawed
- fresh thyme and blueberries, for topping
Instructions
-
1. Preheat the oven to 375 degrees F.
2. Melt together the butter and maple in a 10-inch oven safe skillet. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla. Arrange the figs, cut side down in the skillet, overlapping them slightly if needed.
3. Place the pastry over the figs and press down gently to secure, tucking the sides of the pastry under the figs as best you can. Using a sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and bake for 30-35 minutes or until the pastry is a dark golden brown. When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for 2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate.
4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM!
butter (use salted!) + maple + vanilla + figs + puff pastry = heaven…FOR REAL!
Raising both hands high! Especially with the ice cream addition as a finishing touch 🙂
Haha thanks so much Liz!
This is truly simple and I could try this with peaches maybe. HA!! Love my peaches!
Yes!! Peaches would be delicious!!
Your photos slay me! This looks so good
Rebecca
xx
Thank son so much Rebecca (:
Bring on the figs! Such decadance in a rustic dessert.
YES!! Love the figs!! Thanks Jean!
Figs?! Raising my hand 🙂 and wishing someone sent me 3 giant boxes of them as well 🙂 :). Love this recipe!
YES!! The boxes of figs has been amazing!! Thanks Julia!
Raising both hands, too! Who didn’t love Fig Newtons as a kid? And fresh ones are even better! Trying to convince the hubby he likes them so will try this one on for size.
Haha yes!! I bet he will end up loving them!!
So pretty, love those caramelized figs!
Caramelized figs are a new favorite! Too good!
Hands raised high here, this looks magical!
Thank you thank you Matt!
This is just too easy not to make! Figs need to be celebrated while they’re here!!
I totally agree!! They’re too good!
love this tarte tatin so much! gorgeous!
Thanks Alice!!
Wow! How gorgeous is this tarte tatin?! And only 5 ingredients? Those caramelized figs look amazing!
Thanks Mary Ann!! Love short recipes myself!
LOVING the short ingredient list!!
YES! Short ingredients are my fav! Thanks Jennifer!
This looks amazing and I just got a huge basket of figs – perfect timing! I want to make this to take to my in-laws for dinner tomorrow night. Can I make it the night before or should I wait until tomorrow morning at the latest?
Thanks!!!
Hey Sam! You can make it the night before. That will be great. Hope everyone loves this! 🙂
Tieghan
Your influence spreads far and wide! I live in Hong Kong!
Yesterday my local supermarket had a good special on fresh figs airfreighted in from Turkey (almost all food in HK is imported, even if only from China). Tonight I plan on making this Tarte Tatin our Saturday night dessert. Just cannot resist fresh figs!
Cheers Philip
WOW!! This is so cool to hear! I hope you love the tarte! Thank you Philip!
this recipe looks amazing! Can it be frozen?
Hi Sue! I am sure this would be just fine to bake, then freeze. I would thaw on the counter, then warm in the oven before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello – Im new to your site and love your recipes. Question on this one. I know you used maple syrup with the butter, but what do you think if I did brown sugar and butter? Would I get the same results? Im only asking because Im wondering if it would be less sweet with he brown sugar but get same results of the glaze? Thank you!
Hey Merlinda,
I think that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Crazy good, delicious, sweet mapley flavor and fresh figs right off our own trees I cannot say enough about this tarte. One of the best things I ever ate hands down!
Love to hear that!! Thank you so much for trying this Shirley!! xTieghan
Made this today and it’s super good! I am an idiot who used unsalted butter (i planned to add salt rather than buy more butter but forgot lol) so it was a tad too sweet, but delicious. I put some flaky salt on top and it worked out but next time I will def … follow directions and use the right butter (or remember to add salt).
Thank you so much Dragana! xTieghan