Lyndey Milan’s cheat’s fig tarte tatin

METHOD

1. Preheat oven to hot, 220°–230°C
   (200°–210°C fan-forced)
2. Make a caramel by heating sugar and water in a small saucepan over high heat until medium caramel colour (about 10 minutes). Stir only before it comes to the boil to dissolve the sugar, but not after. Remove from heat and immediately thin with Grand Marnier. Take care as it may splatter!
3. Pour into greased ovenproof pan or dish approx. 25cm round or oval 22 x 36cm or slab pan, 20 x 30cm. Place figs, cut side down. Cut the puff pastry sheet or sheets
   to fit the pan and place on the figs.
4. Bake in hot oven for 15-20 minutes, until pastry is golden. Remove from oven and rest for 5 minutes. Near the sink or somewhere that can catch the juices, carefully place a board over the entire dish and invert quickly. Cut into slices and serve immediately with thick cream or ice-cream.