On this rainy autumn day, nothing beats a fig Tatin tart for comfort! And of course, it's gluten-free. Baking it upside down allows the figs to gently simmer in the sugar and butter, giving the tart a melt-in-your-mouth texture and a beautiful structure. You can use ready-made gluten-free shortcrust or sweet pastry or make your own (see shortcrust and sweet pastry ). This recipe is perfect for seasonal meals, especially in autumn when figs are ripe. It's served warm, with or without a side dish. The result is perfectly balanced: sweet, moist, and slightly tangy. I hope you enjoy it, and if you do, please let me know. Bon appétit!
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 pan, melt the butter with the sugar and lemon juice until you obtain a golden caramel.
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Place the figs in the still-warm caramel.
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Simmer over low heat for 5 minutes to coat them 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 in 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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Allow to cool for 5 to 10 minutes before carefully turning the tart out onto a serving dish.
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Serve warm with fresh cream 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.
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