Tatin of figs with cream

Tatin of figs with cream

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To change apples, figs! A sunny recipe to melt gourmands. Yum !


  • For 6 persons :
  • 1 roll of puff pastry
  • 1 kg of ripe figs
  • 3 c. liquid honey all flowers
  • 2 bags of vanilla sugar
  • 80 g of butter
  • 1 C. candied orange aiguillettes
  • 1 C. ground coffee cinnamon powder. Accompaniment:
  • a little cream.


Preheat your oven to 210 ° C (item 7). Wash the figs, remove the peduncle, then cut them in 2 or 4 according to their size. In a frying pan, fry them in half the butter, then drizzle with honey and let them cook another 2 to 3 minutes, turning gently with a spatula. Sprinkle with cinnamon, cover the sauté pan and set aside from the heat. Butter your pie pan with the rest of the butter. Sprinkle with vanilla sugar. Arrange the half-figs side by side, the skin against the mold. Cut the orange aiguillettes into thin sticks and spread them over the fruits. Unroll the dough and put it on the whole. Spread it on the sides inside the pie pan and slip into the oven. Cook for 25 to 30 minutes. Unmould the pie right out of the oven. Serve warm, with cream and sprinkle with cinnamon.