Fig Tarte Tatin with Orange & Cinnamon Cream - Ainsley Harriott

Ingredients

• For the Tarte Tatin
• zest and juice of ½ large orange
• 1 heaped tsp ground cinnamon
• 10–12 large black figs, stems trimmed, halved lengthways
• 1 x 375g pack ready-made puff pastry
• plain flour, for dusting
• 100g golden caster sugar
• 60g cold unsalted butter, cubed
• 25g pistachios, toasted: half finely chopped; half roughly chopped
• For the Orange & Cinnamon Cream
• 200ml double cream
• 1 tbsp icing sugar
• ½ tsp ground cinnamon
• zest of ½ large orange
• ½ tsp orange blossom water, or to taste