Vegan Fig Tarte Tatin

Prep Time: 30 Mins
Cooking Time: 30 Mins
Total Time: 1 Hours 0 Mins


    For the pastry

    • pinch of salt
    • 225g flour
    • 100g margarine
    • 2 1/2 tbsp cold water

    For the filling

    • 100g sugar
    • 1tsp powdered vanilla, or 1 vanilla pod
    • 8-10 figs
    • 75g margarine


      For the pastry

      1. In a large bowl mix the salt and flour.
      2. Gradually add the margarine in small pieces and mix well using a hand mixer (or spoon / hand).
      3. Add the water and mix until a smooth dough has formed.
      4. Roll the dough to a ball and place it in the fridge (inside a suitable food container) for at least 30 minutes.
      5. Remove the stalks of the figs and cut them lengthways.
      6. Place a large (20-23cm) non-stick frying pan with metal handles on the hob over medium heat.
      7. After about 1 minute add the sugar and vanilla (if using a pod, cut lengthways, scrape out the seeds and add the stalks to the sugar as well).
      8. After a few minutes, once the sugar starts melting at the edges, give it a stir using a silicone spatula.
      9. Once the sugar has dissolved and the caramel is golden brown, place the figs in the pan with the cut side facing down. Cram them in tightly, as they will shrink when cooked.
      10. Cook the figs over low to medium heat for about 5 minutes, until they start to soften.
      11. Turn off the heat and add the margarine, sticking small pieces in-between the figs.
      12. Preheat the oven to 180 degrees / gas mark 5.
      13. On a non-stick surface (a silicone mat works well) roll out the dough a little larger than the size of the pan using a slightly floured rolling pin, patching up any cracks as you go along.
      14. As the dough is a little crumbly you probably won’t achieve a perfect circle – jagged edges are fine, as long as there isn’t any long cracks.
      15. Carefully transfer the pastry over the figs, tucking the edges around the figs.
      16. Place the pan into the oven and bake for about 30 minutes, until the pastry is golden brown.
      17. Remove the pan from the oven (remember the handle will be VERY hot!) and leave to cool for at least 10 minutes.
      18. Place a serving board or plate over the pan and swiftly and carefully turn them over.