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Haggis and Fig Tatin

Simple yet stunning

Prep: 30 mins Cook: 20 mins


  • 1 roll butter puff pastry
  • 50g caster sugar
  • 8 fresh black figs
  • Maldon sea salt and black pepper to taste
  • 227g Macsween Haggis
  • 80g onion marmalade
  • 50g unsalted butter
  • 16 mini heads of fresh thyme


  1. Heat the oven to 200°C.
  2. Roll out the puff pastry and cut 4 x 10/12 cm circles depending on the size of your mini pans. Reserve.
  3. Gently heat a saucepan, and then add the butter, sugar, and 30ml of cold water. Allow the sugar to dissolve, DO NOT SHAKE THE PAN!
  4. Turn up the heat and cook to create a golden caramel. Watch the caramel as it thickens to ensure it doesn’t burn. Be very careful, the caramel will be very hot!
  5. Remove from the heat and place the bottom of the pan into a bowl of cold water to cool the caramel.
  6. Take four small pans and divide the liquid caramel equally into the pans (if the caramel has gone solid re-warm over a low heat).
  7. Cut the figs in half and arrange four pieces in each pan face down.
  8. Place a 20g disc of haggis in each centre and divide the remaining haggis between the four pans.
  9. Take the four discs of puff pastry and spread with 20g of onion marmalade.
  10. Place the pastry onion side down over the top of the figs and haggis.
  11. Press down the edges evenly.
  12. Now place the tartlets in the oven to bake for 14-16 minutes until the pastry is golden brown and crisp.
  13. Remove from the oven and allow to stand for 3-4 minutes.
  14. Place a plate over the top of the pan and invert quickly to turn out the tatin.
  15. Transfer to clean plates and garnish with thyme leaves.