Wash the figs well and peel them, removing only the green part, leaving the white intact before the pulp, then cut them in half.
Line the mold with parchment paper and spread both the sugar and the butter in flakes on the bottom.
Arrange the figs, with the cut side facing down, so as to cover the entire bottom, then cover them in turn with the puff pastry, trying to tuck the edges down.
Prick the pastry with a fork, brush it with milk and cook for about 30 minutes or until golden brown at 200 ° C, in a preheated convection oven.
The fig tarte tatin is ready: let it cool, then turn it upside down on a serving plate and serve.
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