Ingredients
Equipment
Method
- 1. Preheat your oven to 375 degrees F. It’s important to have your oven ready so that the pastry can bake evenly.
- 2. In a 10-inch oven-safe skillet, melt together the butter and maple syrup over medium heat. Bring this mixture to a boil, stirring occasionally. You want to see the bubbles forming, which indicates that the sugar is dissolving and caramelizing. Let it boil for about 3 to 4 minutes.
- 3. Remove the skillet from heat and stir in the vanilla extract. The fragrance of the vanilla will elevate the syrup's aroma, making it even more inviting.
- 4. Arrange the halved figs cut side down in the skillet. Overlap them slightly if needed. This arrangement will create a stunning visual once the tart is inverted.
- 5. Gently place the thawed puff pastry over the figs, pressing down to secure it in place. Make sure to tuck the edges of the pastry under the figs as best as you can. It helps to use a sharp knife to make 3 small cuts in the center of the pastry. This allows steam to escape while baking.
- 6. Carefully place the skillet on a baking sheet to catch any drippings and bake for 30 to 35 minutes until the pastry turns a beautiful dark golden brown. Keep an eye on it to ensure it doesn’t over-bake!
- 7. Once baked, remove the skillet from the oven. Let it rest for about 2 minutes. The resting time allows the caramel to settle.
- 8. To serve, place a serving plate over the hot skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. It’s a magical moment!
- 9. Garnish with fresh thyme and blueberries. Serve the tart warm, and consider adding a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy every bite!
Notes
Store leftover tart in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be reheated to maintain its texture.