Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 4 tbsp (55g) unsalted butter, cubed
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh figs, halved lengthwise
  • 1 pinch sea salt
  • 1 sheet (225g) frozen puff pastry, thawed
  • 1 large egg yolk
  • 1 tsp (5ml) water
  • 1 tbsp (8g) cane sugar

Instructions:

  1. Place the sugar in the oven-proof skillet over medium heat. Stir occasionally until the sugar melts into a deep amber liquid.
  2. Stir in the butter and lemon juice until emulsified. Remove from heat and stir in the vanilla extract until the mixture is smooth and mahogany-colored.
  3. Carefully place the fig halves cut-side down into the caramel, packing them tightly in concentric circles. Sprinkle with a pinch of sea salt.
  4. Roll out the puff pastry to fit the diameter of the skillet. Lay the pastry over the figs, pressing the edges down firmly against the sides of the pan to tuck the crust in.
  5. Prick the center of the pastry with a fork. Brush the top with the beaten egg yolk and water mixture, then sprinkle evenly with cane sugar.
  6. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes until the crust is deeply golden.
  7. Remove from the oven and let the tart rest for 5 minutes. Place a serving platter over the skillet and flip the tart in one confident motion.