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I have the simplest dessert for us today!

Maple Fig Tarte Tatin | @hbharvest

You guys, say hello to my favorite 5-ingredients maple fig tarte tatin. Oh my gosh, this recipe is too good for words. I know that sounds so odd, but I love figs, and today I really, really, want to make you guys all love figs too.

Can everyone who loves figs please raise their hand. I know I cannot see you guys, but man I hope I got a lot of hands in the air. If you don’t have your hand in the air, I’m going to try to convince you to give figs a try, because they really are the best.

Plus, how could anything with butter, maple, and puff pastry not be just delicious…you know?

Like a lot of my summer recipes, I made this tarte tatin on whim a few weeks ago. I was sent three giant boxes of fresh figs from California Figs and while I love, love, love just snacking on figs, I knew I needed to create a recipe featuring their sweet goodness. I was torn on whether to do a sweet or savory recipe, but in the end I had a craving for something sweet, so I followed my instincts and made this maple fig tarte tatin. I am SO glad I did because it turned out to be sweet, buttery and basically all kinds of perfection.

Maple Fig Tarte Tatin | @hbharvest

Maple Fig Tarte Tatin | @hbharvest

If you’re new to figs, they are sweet, chewy, and have a little texture to them. They’re in season from now through early fall…meaning get them while you can, because they are here one minute and gone the next. Typically figs are used in a lot of middle eastern and Italian cooking, and in both sweet and savory ways.

I’ve made a few savory fig recipes…hello to this pesto pizza, this fig and tomato tart, this grilled pizza, and this sweet fig glazed pork, but I’ve never done a sweet recipe with figs.

ps. I also have a fig recipe in my upcoming cookbook…it’s my absolute favorite savory fig recipe yet.

Maple Fig Tarte Tatin | @hbharvest

When I was deciding on just what to make with my figs, I knew I wanted to keep the recipe simple, and I knew I really wanted the figs to shine. In my head I was envisioning something sweet, buttery, and flakey.

Enter the french classic, tarte tatin.

A tarte tatin is a french dessert that typically consist of butter, fruit, and puff pastry. It’s made in a cast iron skillet, baked upside down, and then flipped upside and served warm with ice cream. They can really be made with any kind of fruit, but I think figs are totally the way to go.

Here’s how this dessert works.

Start out by melting together the butter and maple in a skillet. Bring it to boil until the maple thickens a bit. Then add the vanilla and figs. Lay a sheet of puff pasty over top of the figs, bake and DONE. This is honestly one of the easiest desserts to make.

The maple thickens into a buttery caramel like sauce that glazes the figs. That along with the buttery puff pastry and hints of vanilla.

Ahh, it’s just so gooooood.

Serve this warm with a large scoop of vanilla ice cream…can you say gimme?!

Maple Fig Tarte Tatin | @hbharvest

So have I convinced you guys yet?

I really, really hope so because this is one of those recipes that’s just perfection in every which way. It’s easy, five ingredients, uses up seasonal produce, and is just beyond delicious.

Everyone I’ve served this to was in awe of how amazingly good it was…and that was before I added any ice cream! Just trust me on this and please give it a try! I think your Tuesday could use something sweet, and this is obviously it!

Maple Fig Tarte Tatin | @hbharvest

Maple Fig Tarte Tatin

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Calories Per Serving: 533 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 375 degrees F.
    2. Melt together the butter and maple in a 10-inch oven safe skillet. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla. Arrange the figs, cut side down in the skillet, overlapping them slightly if needed. 
    3. Place the pastry over the figs and press down gently to secure, tucking the sides of the pastry under the figs as best you can. Using a sharp knife, make 3 small cuts in the center of the pastry. Place the skillet on a baking sheet and bake for 30-35 minutes or until the pastry is a dark golden brown. When the tarte tatin is done baking, remove it from the oven. Allow to rest in the pan for 2 minutes and then place a serving plate over the hot skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. 
    4. Garnish with thyme and berries. Serve warm with a vanilla ice cream. YUMMMM! 
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Maple Fig Tarte Tatin | @hbharvest

butter (use salted!) + maple + vanilla + figs + puff pastry = heaven…FOR REAL!

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  1. I only have a 12 inch skillet. Will 1 sheet of pastry be enough? Also, how much should I increase the caramel ingredients? Thanks.

  2. I made this last night! I had a ton of figs ripen all at once from my fig tree and I just knew you would have a yummy recipe to use them up. This was SOOOO easy and so delicious. Definitely a keeper recipe. Thank you so much!

  3. 5 stars
    Made this today and it’s super good! I am an idiot who used unsalted butter (i planned to add salt rather than buy more butter but forgot lol) so it was a tad too sweet, but delicious. I put some flaky salt on top and it worked out but next time I will def … follow directions and use the right butter (or remember to add salt).

  4. 5 stars
    Crazy good, delicious, sweet mapley flavor and fresh figs right off our own trees I cannot say enough about this tarte. One of the best things I ever ate hands down!

  5. Hello – Im new to your site and love your recipes. Question on this one. I know you used maple syrup with the butter, but what do you think if I did brown sugar and butter? Would I get the same results? Im only asking because Im wondering if it would be less sweet with he brown sugar but get same results of the glaze? Thank you!

    1. Hey Merlinda,
      I think that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan