Savoury Fig Tarte Tatin with Parmesan Cream, Black Pepper and Balsamic
A rich, savoury tarte tatin with caramelised figs on crisp shortcrust pastry, balanced by a silky Parmesan cream, cracked black pepper and a few sharp drops of balsamic. It makes…
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Servings: 4 | Prep: 20 min | Cook: 35 min | Total: 55 min
Tags: Parmesan, autumn, fig, savoury tart, starter, tarte tatin
Ingredients
- 10.0 ripe but firm fresh figs (Halved lengthways.)
- 250.0 g ready-made shortcrust pastry (Use an all-butter sheet if possible; keep chilled.)
- 25.0 g unsalted butter (For the fig base.)
- 1.0 tbsp olive oil (For cooking the figs.)
- 2.0 tbsp soft brown sugar (Just enough to help caramelisation without making it sweet.)
- 1.0 tsp fresh thyme leaves (Plus a little extra to finish if liked.)
- 1.0 tsp fine sea salt (Use in stages; you may not need it all.)
- 1.0 tsp black pepper (Freshly cracked, plus extra to finish.)
- 60.0 g Parmesan (Finely grated.)
- 150.0 ml double cream (For the Parmesan cream.)
- 1.0 tsp Dijon mustard (Optional, but helps underline the savoury flavour.)
- 2.0 tsp balsamic vinegar (For finishing; use sparingly.)
Instructions
- Preheat the oven to 200°C and let the shortcrust pastry sit at room temperature for 5 minutes so it stays pliable but still cool.
- Heat the butter and olive oil in a heavy ovenproof frying pan over a medium heat for 1 minute, then scatter in the brown sugar and thyme and stir for 30 seconds until the sugar begins to dissolve and smell lightly caramel-like.
- Arrange the figs cut-side down in the pan in a snug single layer, then cook over a medium-low heat for 4 to 5 minutes until they start to soften at the edges and take on a glossy coating; season with half the salt and half the black pepper during this stage.
- Roll the pastry on a lightly floured surface to a round slightly larger than the pan, then lay it over the figs, tucking the edges down around the fruit, and prick the top once or twice so steam can escape.
- Bake the tart on the middle shelf for 20 to 25 minutes at 200°C until the pastry is deep golden, crisp on top and pulling slightly away from the sides of the pan.
- Meanwhile, pour the double cream into a small saucepan and warm it over a low heat for 2 to 3 minutes until just steaming but not boiling, then whisk in the Parmesan and Dijon mustard and cook gently for 1 to 2 minutes until the cheese has melted into a smooth, lightly thickened cream; season with the remaining salt and a little black pepper to taste.
- Remove the tart from the oven and let it rest for 3 minutes so the juices settle, then carefully invert it onto a serving plate while still hot so the figs remain glossy and intact.
- Spoon the warm Parmesan cream onto plates or alongside the tart, cut the tarte tatin into portions, and finish each serving with extra cracked black pepper and a few drops of balsamic vinegar just before serving so the aroma stays bright.
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