• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Francoise's Kitchen
  • Home
  • About Me
    • Privacy Policy
    • Contact
  • All Recipes
    • Basics
    • Bagel, Bread, and brioche
    • Cake
    • Cookies, muffins, and small cakes
    • Clafoutis, Crêpes, Omelettes, Pancakes, and Waffles
    • Dip, Jam, Spread, Pesto
    • Fish and Seafood
    • Meat
    • Pasta and Rice
    • Pie, pizza, tart, and quiche
    • Vegetables
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About Me
  • French
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About Me
    • French
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Dessert

    Fig Balsamic Tart Tatin

    September 7, 2018 By Francoise Leave a Comment

    Please share this recipe if you like it

    30 shares
    • Share
    • Tweet
    • Yummly
    • Email
    • Print

    This post is also available in: Français

    Jump to Recipe Print Recipe

    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.

    logo
    Food Advertisements by

    Fig Tart Tatin


    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 Tart Tatin

    Fig Balsamic Tart Tatin

    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine French
    Servings 4 people

    Ingredients
      

    • 16 oz figs
    • 1 homemade pie crust or from the store
    • 2 tablespoon balsamic vinegar
    • ½ cup of sugar
    • 1 ½ tablespoon salted butter

    Instructions
     

    • 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.
      FigTartTatin1
    • 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.
      Fig Tart Tatin
    • 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.
      Fig Tart Tatin
    • 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.
      Fig Tart Tatin
    • Bake 25-30 min until the crust is lightly golden.
      Fig Tart Tatin
    • 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. 
    Tried this recipe?Let us know how it was!

     

    More Dessert

    • Madeleines in a black mold
      Classic Madeleines of Commercy
    • French Rhubarb Apple Tart
      French Rhubarb Apple Tart
    • French Southwestern Apple Croustade
    • French Prune Plum Tart
      French Prune Plum Tart

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DON’T MISS MY NEW RECIPES!

    logo

    Food Advertisements by

    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
    Read More…

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Foodgawker

    my foodgawker gallery
    logo

    Food Advertisements by

    Let’s Connect

    Get new recipes by e-mail

    Recipes Archives

    logo

    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Francoise's Kitchen

    30 shares