Step 1

Heat the oven to 180°C/160°C fan/gas 4. On a lightly floured surface, roll out the pastry to 3-5mm thick. Using an upturned plate as a guide, cut the pastry into a 26cm circle, then transfer to a baking tray lined with non-stick baking paper. Prick all over with a fork, then chill for 30 minutes. 

Step 2

Meanwhile, put the tatin dish or frying pan over a medium heat and add the sugar, vanilla bean paste, cognac/brandy and cinnamon. Stir until the sugar has dissolved. Keep cooking for a further 5 minutes or until a golden caramel forms (most of the alcohol will cook off but the caramel will keep some of its warmth). Turn off the heat and whisk in the butter – be careful it will spit (see Make Ahead

Step 3 

Tightly pack the figs, cut-side down, into the dish/pan on top of the caramel. They will shrink slightly when cooked, so pack them in as tightly as possible.

 Step 4

Lay the chilled pastry over the top of the fruit, then gently tuck it inside the rim of the pan around the figs. 

 Step 5

Bake for 30-35 minutes until the pastry is puffed and golden. Remove from the oven and run a butter knife around the edge, separating the pastry from the pan. Cool for 2 minutes, then invert onto a serving plate or chopping board (one larger than the pan). Serve in thick slices with scoops of cinnamon ripple ice cream. 

Photo and recipe from

https://www.deliciousmagazine.co.uk/