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What would you say about a slice of this nice and sweet Fig Balsamic Tart Tatin for dessert?
Sure, but what is a Tart Tatin? It is a classic French upside-down tart traditionally made with apples cooked in caramel and top with a crust.
Figs are in season and for Labor Day weekend, I was looking to use them in something sweet and in a different way from my pizza recipe.
My Fig Balsamic Tart Tatin was very good. The touch of balsamic balances the sweetness of the caramel. Yum! Yum! I love this sticky dessert!
Fig Balsamic Tart Tatin
- 16 oz figs
- 1 homemade pie crust or from the store
- 2 tablespoon balsamic vinegar
- ½ cup of sugar
- 1 ½ tablespoon salted butter
- Preheat oven at 400 F
- Cut each fig in 4 from tip to tail.
- In a pan, heat sugar, butter, and 2 tablespoon of water without stirring until you get a light caramel color.
- Add the vinegar, stir to smooth texture.
- Grease well your 9-inch pie dish or mold. Pour the caramel into the mold, cover the bottom, and let cool 2 minutes.
- Arrange the quarters of figs on top of the caramel, placing them somewhat tight, side by side, in one layer, making two concentric circles. I added a couple of quarter figs on the top of one layer to cover holes.
- Put the disc of dough, on the whole, edge by sliding the turn of the dough in the empty space, to the bottom of the mold. Poke the dough all over with a fork.
- Bake 25-30 min until the crust is lightly golden.
- Transfer to a wire rack and let it rest for 10 minutes.
- Take off the dough lightly with a knife if needed.
- Place a flat serving dish on top of the pie dish, flip upside down quickly in one shot to unmold the pie and let the tart fall gently out of the pan before removing the pie dish or mold.
- Serve lukewarm or at room temperature.