Instructions
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Ensure your oven rack is in the center position.
2. Prepare the Figs and Orange:
Cut the figs in half or quarters, depending on their size, and set aside.
Zest the orange and juice it, separating the zest and juice for use later.
3. Make the Caramel:
In a large, oven-safe skillet (preferably a cast iron skillet), heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color. This can take about 5-7 minutes.
Once the sugar is fully melted and caramelized, add the butter and salt (if using), stirring until the butter is fully melted and incorporated. Be careful as it will bubble up.
Quickly pour in the orange juice, stirring until smooth. The caramel will thicken as it cools slightly.
Arrange the fig halves in the caramel, cut side up, in a single layer. Make sure the figs are well-spaced and fit snugly in the skillet. If necessary, place the fig quarters around the edges to fill the pan.
4. Add the Puff Pastry:
Roll out the puff pastry to fit your skillet (it should be about 1-inch larger than the skillet’s diameter). Carefully drape the pastry over the figs and tuck the edges down around the fruit inside the pan, forming a rustic border.
Use a fork to poke a few holes in the center of the pastry to allow steam to escape as it bakes.
5. Bake the Tarte Tatin:
Place the skillet into the preheated oven and bake for 25-30 minutes or until the puff pastry is golden brown and crisp.
