Balsamic Fig Tarte Tatin
A Mediterranean twist using fresh figs and a balsamic reduction for depth.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 12 pieces Fresh black mission figs, halved lengthwise
- 4 tablespoons Unsalted butter
- 1/2 cup Granulated sugar
- 3 tablespoons Aged balsamic vinegar
- 1 teaspoon Fresh rosemary, finely chopped
- 1 sheet Puff pastry sheet, thawed
- 1/4 teaspoon Sea salt
- 1 tablespoon Honey(optional)
- 1 teaspoon Orange zest
- 1 large Egg (for wash)
Instructions
- 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
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
Carefully pour in the balsamic vinegar and add the chopped rosemary, whisking constantly as the mixture bubbles and thickens into a glaze.
- 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
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
Drape the puff pastry circle over the figs, tucking the edges down into the sides of the skillet using a spoon.
- 7
Brush the pastry with a beaten egg wash and prick a few steam vents in the top with a knife.
- 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.
Ratings & Reviews
No ratings yet
