Caramelized Honey & Pistachio Fig Tarte Tatin

Why You’ll Love This Recipe

• Impressive presentation with minimal effort

• Store-bought puff pastry makes it quick and accessible

• Sweet and salty flavor combination with honey and flaky salt

• Seasonal figs add natural sweetness and richness

• A simple upside-down technique with stunning results

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fruit filling:
3 tbsp unsalted butter
1 1/2 lb ripe figs, stems trimmed and sliced 1/4 inch thick
1/2 cup packed brown sugar
Kosher salt, as needed

For the pastry base:
1 sheet (14 oz) puff pastry, thawed

For the honeyed pistachio topping:
1 tbsp olive oil
1/2 cup coarsely chopped pistachios
2 tbsp honey, plus additional for drizzling
Flaky sea salt, as needed

Directions

1. Preheat the oven to 425°F.

2. In a 12-inch cast-iron skillet, melt butter over medium heat. Add figs and sauté until softened slightly. Stir in brown sugar and a pinch of kosher salt, cooking until glossy and jammy.

3. On a lightly floured surface, roll out thawed puff pastry into a 10-inch circle. Place over the figs, tucking in the edges. Bake for about 20 minutes or until golden and puffed.

4. While baking, prepare the honeyed pistachios. Heat olive oil in a skillet, add pistachios, and toast briefly. Stir in honey and salt, letting it bubble for about 30 seconds before removing from heat.

5. When the tart is finished, invert it onto a large platter with figs facing up. Top with honeyed pistachios, sprinkle with flaky sea salt, and drizzle with extra honey before serving.

Servings and timing

Servings: 8 slices
Preparation Time: 15–20 minutes
Cooking Time: 20–30 minutes
Total Time: 35–50 minutes

Variations

• Fruit swaps: Try pears, apples, peaches, or plums instead of figs.

• Pastry base: Substitute pie crust or phyllo dough if puff pastry isn’t available.

• Nuts: Walnuts, almonds, or hazelnuts can replace pistachios.

• Sweeteners: Replace brown sugar with coconut sugar, or swap honey with maple syrup or agave.

• Spices: Add a touch of cinnamon, cardamom, or nutmeg for warmth.

Storage/Reheating

• Room temperature: Store covered for up to 2 days.

• Refrigerator: Keeps in an airtight container for up to 4 days.

• Reheating: Warm slices in a 350°F oven for 5–8 minutes to revive crispness, or enjoy cold for a different experience.

FAQs

Can I make this tarte tatin ahead of time?

Yes, but it tastes best fresh. You can bake it earlier in the day and reheat before serving.

What type of figs work best?

Black Mission, Brown Turkey, or Calimyrna figs all work beautifully, as long as they’re ripe but still firm.

Can I use dried figs instead of fresh?

Fresh figs are ideal, but dried figs can work if rehydrated in warm water or juice before use.

Is a cast-iron skillet necessary?

No, but it’s ideal. Any ovenproof skillet or heavy-bottomed pan will do.

Can I make this recipe gluten-free?

Yes, by using gluten-free puff pastry, which is available in many stores.

What if my caramel turns watery?

That usually means it wasn’t cooked long enough. Let it reach a deep amber color before adding the figs.

Can I reduce the sweetness?

Yes, use less sugar and honey, or pair the tart with unsweetened whipped cream or yogurt.

What can I serve this dessert with?

Vanilla ice cream, whipped cream, coffee, or even a light salad with lemon vinaigrette balance it beautifully.

How do I flip the tart without making a mess?

Work quickly while the pan is still hot, and use a large platter or cutting board to cover the skillet before inverting.

Can I freeze leftovers?

Freezing isn’t recommended since puff pastry loses its texture, but refrigeration works well for a few days.

Conclusion

Caramelized Honey & Pistachio Fig Tarte Tatin is a stunning dessert that combines the elegance of French pastry with the natural sweetness of figs and the crunch of pistachios. With just a few simple steps, you can create a dish that feels decadent yet approachable, perfect for entertaining or elevating a weeknight treat. Whether enjoyed warm with ice cream or cold the next day, this dessert is one you’ll want to make again and again.