Ingredients:

  • 4 tbsp unsalted butter
  • 1/2 cup granulated sugar
  • 1 lb fresh figs
  • 1 tsp lemon juice
  • 1 sheet puff pastry (8 oz)
  • 1 large egg
  • 1 tsp cane sugar

Instructions:

  1. Place the butter and sugar in an ovenproof skillet over medium heat. Stir occasionally until the butter is melted and the sugar transforms into a rich, amber-colored syrup.
  2. Stir in the lemon juice to stabilize the caramel.
  3. Carefully arrange the halved figs cut-side down in the skillet, packing them tightly together. Let them sizzle in the caramel for 2-3 minutes.
  4. Roll out the chilled puff pastry and cut a circle slightly larger than the pan. Lay the pastry over the figs, tucking the edges down the sides of the pan.
  5. Prick the top of the pastry with a fork to let steam escape. Brush the surface with the beaten egg and sprinkle with cane sugar.
  6. Transfer the pan to a preheated oven at 375°F (190°C) and bake for 20-25 minutes until the crust is a deep golden brown.
  7. Remove from the oven and let it rest for 5 minutes before flipping.