Fig Tatin with Parmesan Cream
- Difficulty: Average
- Prep time: 45 min
- Cook time: 35 min
- Serving: 4
Listen to the recipe
PRESENTATION
Fig Tatin with Parmesan Cream turns the familiar logic of a savory tarte tatin toward late summer, pairing fresh figs with balsamic vinegar and Parmigiano Reggiano DOP in a way that feels both original and quietly showstopping. The figs are coated in a compound balsamic butter before baking, and when the tart is unmolded and flipped, the surface reveals slightly caramelized fruit with a distinct sweet-and-sour edge that carries through every bite. A homemade pasta brisée — simple, crumbly, and more forgiving than puff pastry — holds everything together without competing with the filling.
The Parmigiano Reggiano cream served alongside keeps the sweetness of the figs in check, and fresh thyme adds a clean, herbal note that lifts the whole dish. Together, the balsamic-glossed figs, the rich cream, and the shortcrust pastry strike a balance that reads as elegant without being fussy. This makes a strong appetizer for a late-summer dinner or a centerpiece for an aperitivo spread — the kind of dish that looks far more involved than the effort actually required.
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INGREDIENTS
- For the pâte brisée (for 2 6-inch pans)
- Type 00 flour 1.7 cups (200 g) - About 1 2/3 cups (≈7.1 ounces)
- Butter 6 tbsp (80 g) - cold
- Water 2.8 tbsp (40 g) - cold
- Fine salt to taste
- For the filling
- Figs 0.875 lb (400 g)
- For the Parmesan cream
- Parmigiano Reggiano PDO cheese 4.5 oz (125 g)
- Fresh liquid cream 0.7 cup (160 g) - approx. 2/3 cup
- Black pepper to taste
- For the balsamic butter
- Butter 1 ½ tbsp (20 g) - softened
- Balsamic vinegar 1 tsp (5 g)
- Fine salt to taste
- For dusting and garnish
- Muscovado sugar 1 tsp (5 g)
- Thyme to taste
How to prepare Fig Tatin with Parmesan Cream
To prepare the fig tatin with Parmesan cream, start with the pâte brisée: put the flour, the salt 1 and the butter cut into cubes 2 into a bowl, then work with your fingertips until you get a sandy consistency 3.
Add the cold water 4 and continue to knead 5 until you form a smooth ball 6. Wrap the dough in plastic wrap and refrigerate while you continue with the recipe.
Move on to the balsamic butter: put the softened butter in a bowl, add the balsamic vinegar 7 and the salt, and work with a rubber spatula 8 to blend the mixture 9.
Grease two nonstick 6-inch pans with the balsamic butter 10, then sprinkle the base with brown sugar 11. Wash the figs and cut them in half 12.
Place the figs on the bottom of the pans with the cut side facing down 13 14. At this point, take the dough back, divide it in half and roll it out on a lightly floured surface to a thickness of about 1/4 inch: you should obtain 2 discs with a diameter slightly larger than that of the pan 15.
Lay the shortcrust pastry disc over the figs 16 and press the edges well inward to form the typical pleats 17. Prick the dough with a fork 18 and bake in a preheated conventional oven at 356F for about 35 minutes.
Meanwhile, prepare the Parmesan cream: heat the cream in a small saucepan 19, then remove it from the heat and add the grated Parmigiano Reggiano 20. Whisk well to melt the cheese 21.
Finally, season with freshly ground pepper 22 and set aside. Once baked, remove the tatins from the oven and wait 10 minutes 23 before inverting them onto a serving plate 34.
Garnish with dollops of Parmesan cream 25 and a few thyme leaves 26. Your fig tatin with Parmesan cream is ready to be served 27!