(my beloved Tender II by Nigel Slater)
for the pastry:
175g cold butter
225g plain flour
2 large egg yolks
2 level tablespoons sugar
for the filling:
10 figs, halved and tough stems removed
You need a tarte Tatin mould, a metal-handled frying pan or sauté pan about 20-23cm in diameter.
To make the pastry, cut the cold butter into cubes, then rub it into the flour until the mixture resembles fine fresh breadcrumbs. You can do this by hand or with the food processor. Add the egg yolks and the sugar. Then, bring the mixture together into a ball with your hands. Wrap into cling film and refridgerate for about 20 minutes.
Set the oven to 220°C. Melt the butter and the sugar in the tarte Tatin mould or the pan over moderate heat, stirring from time to time. When the mixture looks syrupy and is starting to color, add the figs, cut-side down. Let them cook for three to five minutes until they are soft and start to darken. Remove the pan from the heat.
Now, if you have a tarte Tatin mould or an oven-proof pan, you may leave the figs in this pan. Otherwise, you can transfer the figs to a tart tin which is what I did. Then, roll out your pastry and make a circle a bit larger than the pan. Fold the extra pastry over to make a double "rim" around the edge. Place the pastry rim-side down on top of the figs (the best was to move this pastry is to wrap it lightly around the rolling pin, then carefully lift it on to the pan). Place in the oven and bake for about forty minutes, until the pastry is a deep biscuit color. Take out of the oven and leave it to calm down a bit. Cut into slices and serve straight from then pan.