Tarte Tatin aux Figues et au Miel d'Acacia

Instructions

1. 1

   Prepare the puff pastry by rolling it out to a circle slightly larger than your pie dish. Chill the rolled pastry in the refrigerator.

   ~15 min
2. 2

   Wash and trim the stems from the fresh figs. If they are large, halve them.

   ~5 min
3. 3

   In a heavy-bottomed saucepan over medium heat, melt the unsalted butter. Once melted, stir in the granulated sugar and acacia honey.

   ~10 min
4. 4

   Continue to cook the honey and sugar mixture, stirring occasionally, until it turns a rich caramel color. This will take about 8-12 minutes. Do not stir too vigorously as this can cause crystallization.

   ~12 min
5. 5

   Carefully pour the caramel mixture into your pie dish, spreading it evenly. Let it cool slightly.

   ~3 min
6. 6

   Arrange the prepared figs snugly over the caramel in the pie dish. You can arrange them cut-side down for a more decorative finish.

   ~7 min
7. 7

   Gently place the chilled puff pastry over the figs, tucking the edges down into the sides of the pie dish. Prick the pastry a few times with a fork to allow steam to escape.

   ~5 min
8. 8

   Preheat your oven to 400°F (200°C). Place the pie dish on a baking tray to catch any potential drips.

   ~15 min
9. 9

   Bake for 30-40 minutes, or until the puff pastry is deeply golden brown and puffed. The caramel should be bubbling around the edges.

   ~40 min
10. 10

    Remove the tarte from the oven and let it rest for 10 minutes before inverting. This allows the caramel to set slightly but remain fluid enough to release.

    ~10 min
11. 11

    Carefully invert the tarte onto a serving plate. If any figs stick to the dish, gently coax them out with a spatula and arrange them on the tart.

    ~2 min
12. 12

    While the tarte is still warm, gently brush the top with a mixture of vanilla extract and a pinch of salt. Add lemon zest for brightness.

    ~1 min