At the start of this rainy autumn, there's nothing like a fig tarte Tatin to comfort you! And of course, gluten-free. Baking it upside down allows the figs to gently stew in the sugar and butter, which gives the tart a melting texture and a nice consistency. You can use a ready-made gluten-free shortcrust pastry or shortcrust pastry or make your own (see recipe for shortcrust pastry and shortcrust pastry ). The recipe adapts well to seasonal meals, especially in autumn, when the figs are ripe. It can be served warm, with or without a side dish. The result is balanced: sweet, soft, slightly tangy. I hope you enjoy it and if you do, please let me know. Enjoy!
Ingredients
Preparation
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Preheat your oven to 180°C (gas mark 6).
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Wash the figs, remove the stems and cut them in half.
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In a frying pan, melt the butter with the sugar and lemon juice until you get a golden caramel.
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Place the figs in the still-hot caramel.
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Simmer over low heat for 5 minutes to coat lightly.
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In a pie dish, arrange the figs cut side down and pour the remaining caramel over them.
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Spread the gluten-free dough over the figs and tuck the edges well towards the inside of the mold.
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Bake for 30 to 35 minutes, until the pastry is golden brown.
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Let cool for 5 to 10 minutes before carefully turning the pie out onto a serving platter.
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Serve warm with crème fraîche or lemon sorbet.
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Enjoy!
Note
You can also use shortcrust pastry if you prefer. The tart will be even more delicious.
