Chef’s Recipe: Tarte Tatin


Our Head Chef Adam is passionate about cooking delicious seasonal dishes at The Queen’s Head, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing to share is his delicious caramelised red onion, fig and rosemary tarte tatin, served with a creamy goats cheese and spiced walnut salad.

“This is a great starter to impress your guests when you’re hosting a dinner party over the Christmas period” says Adam, and encourages you to give this recipe a try over the festive season.


Ingredients (4 portions):

For the tarte tatin:
4 ripe figs
1 packet of pre-rolled puff pastry
1 tsp dry mixed herbs
2 red onions
15g butter – diced and kept cold
Salt and pepper

For the caramel:
150g caster sugar
1 tbs balsamic vinegar
1 sprig of rosemary (chopped)

For the goats cheese and spiced nut salad:
150g walnuts
10g sugar
1 tsp cumin
½ tsp cayenne pepper
1 tsp smoked paprika
salt and pepper
pre mixed salad leafs
20g crumbled goats cheese

You will also need a Yorkshire Pudding tin.


The Method:

Peel and thinly slice the red onions

Place in a pan on a low heat and season with salt and pepper

Add 15g butter and cook for half an hour (stir occasionally) until the onions become sticky

Taste the onions and adjust the seasoning if needed, then place aside to cool


For the spiced nuts

Place a pan of walnuts on the heat and sprinkle over the sugar and spices

Toss until the nuts are coated evenly and golden and season with a little salt and pepper


For the caramel

Place the caster sugar in a pan on a medium heat (try not to stir it) and leave until the sugar starts to dissolve

When it starts to bubble, slowly stir in any bits of sugar that gets stuck to the side

Keep the sugar in the pan until it starts to go a light golden colour, then add the chopped rosemary and stir

Take the pan off the heat and keeping stirring

Add the balsamic vinegar until you get a thick dark caramel



For the tarte tatin

Per heat the oven to 180°C

Add a dessert spoon of the caramel into each bottom of the Yorkshire Pudding tray

Layer the red onion evenly over the top of the caramel

Cut the fig into quarters and place on top of the red onion, in a fan shape

For the pastry, cut a larger circle than the Yorkshire tin and place the pastry on top

Crimp the pastry around the tart (as shown in the photo above) trying to leave no gaps

Brush the pastry with egg wash and bake in an oven for 10-15 mins until the tart is looking golden and crispy

Once taken out of the oven, lay parchment paper out and carefully turn the tarts out of the tin (this might take a little help with a palette knife)

Leave to cool. These are easy to reheat later in a oven and will last for 3 days in the fridge

To reheat, place the tarts in the oven for 5-7 mins, upside down so the figs are at the bottom, to make sure the pastry crisps up


To serve:

Serve on a plate, with the salad either on the side or placed on top of the tart. Drizzle the salad leaves with a small amount of French dressing and crumble goat cheeses and crushed spiced walnuts over the top.



Try Adam’s delicious dishes for yourself; book online to enjoy a meal at The Queen’s Head.