Fig Tarte Tatin

Preheat the oven to 200 degrees.

Peel the figs, one at a time, then cut them in half, drizzle the inside with port wine and marinate for half an hour. Butter small metal tart pans, sprinkle sugar evenly and caramelize with a Bunsen burner.

Cut the figs into slices and place them in the ramekins in a rosette shape. Roll out the puff pastry a little, cut out rounds, making sure the circles turn out a little larger than the ramekins.

Place the puff pastry circles on top of the figs and prick with a fork. Press the edges slightly smooth. Bake in the oven for about twelve to fifteen minutes.

Remove the tartlets from the stove and turn them out on the spot (otherwise the caramel will set another time).

Finally, arrange the fig tarte tatin still warm on plates and bring to the table with a scoop of vanilla ice cream.

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