ingredients

600 g figs
1 roll of puff pastry
1/2 cuil. to c. of anise seeds
2 tbsp. to s. balsamic vinegar
100 g large brown sugar
20 g salted butter

Equipment

1 non-stick frying pan
1 non-stick pastry tin, 23-24 cm
1 large hollow dish
Insulating gloves

Steps

Step 1

In advance: Preheat the oven to 210 ° C (Tea 7).

2nd step

Cut the figs in 4 from tip to tail. Heat sugar, butter and 2 tbsp. to s. water in the pan without stirring until you get a toffee. Add the vinegar, stir to smooth.

Pour into the mold, cover the bottom, let cool.

Step 3

Assemble, cook: arrange the quarters of figs on the caramel. Leave 1 cm of empty between the fruits and the wall of the mold.

Put the disc of dough on the whole, edge by sliding the turn of the dough in the empty space, to the bottom of the mold. Bake 25 min.

Step 4

To serve: take out of the oven, wait 2-3 minutes until the caramel thickens slightly. Place the dish on the mold, turn around at once, holding all of your gloved hands together.

Sow the seeds of anise immediately.

tips

Puff pastry. Pure butter, inevitably! We have perfected the recipe with Croustipaste's "My thick and airy puff pastry": no aroma or artificial preservatives, no hydrogenated fat or palm fat ... It is also thick enough to keep a good hold by cooking on figs .