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FIGS... . . . . . . Ever wondered how a kitchen mistake created France’s most famous upside-down dessert? In the late nineteenth century, the Tarte Tatin was born by accident when Stéphanie Tatin left apples cooking too long in butter and sugar. We’re putting a seasonal twist on this classic using fresh figs caramelized with star anise, cinnamon, and vanilla, all under buttery puff pastry. ingredients for fig Tarte Tatin.. ​8 to 10 fresh figs, halved lengthwise ​60 grams of unsalted butter ​100
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