Balsamic Fig Tarte Tatin

Ingredients

• 12 pieces Fresh black mission figs, halved lengthwise
• 4 tablespoons Unsalted butter
• 0.5 cup Granulated sugar
• 3 tablespoons Aged balsamic vinegar
• 1 teaspoon Fresh rosemary, finely chopped
• 1 sheet Puff pastry sheet, thawed
• 0.25 teaspoon Sea salt
• 1 tablespoon Honey(optional)
• 1 teaspoon Orange zest
• 1 large Egg (for wash)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and roll out the puff pastry on a lightly floured surface, cutting a circle slightly larger than your 9-inch oven-proof skillet.

2. 2

   In the skillet over medium heat, melt the butter and stir in the granulated sugar until it begins to melt and turn a light amber color.

3. 3

   Carefully pour in the balsamic vinegar and add the chopped rosemary, whisking constantly as the mixture bubbles and thickens into a glaze.

4. 4

   Arrange the fig halves cut-side down in the skillet, packing them tightly in a circular pattern to cover the entire bottom of the pan.

5. 5

   Sprinkle the figs with sea salt and orange zest, then cook undisturbed for 3-5 minutes until the juices start to release and mingle with the caramel.

6. 6

   Drape the puff pastry circle over the figs, tucking the edges down into the sides of the skillet using a spoon.

7. 7

   Brush the pastry with a beaten egg wash and prick a few steam vents in the top with a knife.

8. 8

   Bake for 25-30 minutes until the pastry is deep golden brown, then let cool for 5 minutes before carefully inverting onto a serving plate.