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This tatin is prepare with the figs I  found in my tree. I have to wake very early this morning to find them because the birds always eat them before I had a chance to pick them up. The birds love them, and they always make a mess I have to clean, but I am glad I can give them food because I enjoy when they sing and sometimes they fight for the figs. [My amazing fig's tree](https://hive.blog/life/@ladyfont/theamazingfigstree-ttgjz3ycd7)


The main producers of figs are Turkey, Egypt, Greece, Morocco and Spain but nowdays you can find them in tropical countries. In Venezuela you don't find them much because is not a favorite tree. Dry figs are imported, and they are very delicious. I like to eat dry figs as a snack and they are as good as the fresh ones, but are too expensive.

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My fig tree is part of my garden because I wanted to tell the world how good they are for health. Not many people like them, but this fruit is delicious when they are very mature, dry figs are delicious too. I prepare them in tatins, sweets and in marmalades. I use the leaves to make teas for different health problemas.


https://images.hive.blog/DQmdENncx8g35d9EghnJ3Yng3EbXMoH1UedFXXc5cqQmAT9/20210223_120557.jpg

Figs are rich in omega 3, omega 6 and potassium which help in the cardiovascular deseases such as high pressure, high triglycerides, good for diabetes and  avoid heart attacks risks. They help in the formation of strong nerves and bones. The flowers are inside a pod like  a pear capsule that we call fig. They are rich in vitamins and minerals such as calcium, vitamin A and C etc.

https://images.hive.blog/DQmVH2utjEbfHCKXp91nWPC63rT228mZ6zvAU13bD8rGVeL/20210223_115843.jpg

# To make this easy tatin you need:

- 10 ripe figs or less
- 25 grams of sugar for the dough 
- 50 grams of sugar for the sirop
- 150 grams of flour
- 50 grams of cold butter for the dough
- 25 grams of butter for the sirop
- 45 ml of cold water for the dough
- 2 tablespoon of water for the sirop


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# Preparation:

- in a pan cook the 30 ml of water with the 50 grams of sugar for the sirop
- once the sirop is done add the 25 grams of butter 
- clean the figs with a damp cloth but don't wash them
- if you wash the figs the tatin will be watery
- cut them in 4 quarters

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- for the dogh use a small bowl
- place the flour, the 25 grams of sugar y the 50 grams of cold butter
- work the butter with the fingers until it resembles breadcrums
- add the very cold water little by little
- form a non stick dough and keep in the freeze inside a plastic bag for 30 minutes before using


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- extend the dough to form a circle
- add the sirop in the pan
- place the cut figs in order and of the same size as the cover

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- place the cover on the figs and try to protect the figs underneath
- pinch the cover with a fork
- cook in the oven at 180 °C until the sirop comes out of the cover
- as soon it is cooked place a dish on top of the pan and turn it upside down, so that the figs  are on the top
- this must be down hot otherwise the figs will stick on the pan

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Tatins are a delicious way of cooking fruits. The most famous tatin is the one made with apples, but you can prepare them with pineapples and peaches. It is easy and doesn't take long to cook.




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