Fig tarte tatin
Recipe
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15 minutes
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65 minutes
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80 minutes
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8 persons
You are no doubt familiar with apple tarte tatin – an upside-down apple pie. Maybe you’ve even cooked one on your Big Green Egg before. But have you ever made tarte tatin with fresh figs on your kamado? These delicious sweet fruits with a meaty texture lend themselves perfectly for this! In this recipe for tarte tatin, we combine figs with bacon lardons and a feta cheese topping. The sweetness of the figs and caramel tastes great with the saltiness of the bacon and the slight acidity of the feta. Will you be putting this delicious cake on the menu soon?
INGREDIENTS
Topping
- 15 walnuts
- 12 figs
- 1 tbsp olive oil
- 100 g bacon lardons
- 100 g cane sugar
- 50 ml water
- 50 g butter
Base
- 1 sheet of fresh puff pastry measuring approx. 25 x 25 cm
- 1 egg yolk
- ½ tbsp water
- 2 tbsp cane sugar
Garnish
- 100g feta cheese
- 2 sprigs of flat leaf parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg and, with the heat shield and stainless steel grid in place, heat to a temperature of 180°C.
- When the kamado has reached a temperature of about 150°C, place the skillet (Ø 27 cm) on the grid to preheat it.
Preparation
- For the topping, sprinkle the walnuts on the skillet and roast them for 5-6 minutes. Stir from time to time, closing the lid of the EGG after each stir. Meanwhile, cut the ends off the figs and cut the figs themselves in half. Set aside.
- Scoop the walnuts out of the skillet and set aside. Pour the olive oil onto the skillet and bring the temperature of the kamado to 220°C.
- Add the bacon lardons to the skillet and fry for about 4 minutes; no need to fry the bacon until crispy. Sprinkle the cane sugar into the pan and caramelise for 2-3 minutes; stir frequently. Pour the water into the skillet and keep stirring until the water combines with the melted sugar to form a caramel of syrupy thickness.
- Remove the skillet from the EGG, place on a heat-resistant surface and stir the butter into the bacon-caramel mixture. Spread the bacon lardons evenly on the bottom and place the halved figs on the cut surface in the skillet.
- For the base, roll out the puff pastry until thin, so that it is large enough to cover the figs in the skillet. Place the puff pastry on top of the figs, prick with a crust stick or a fork and cut off excess dough. Beat the egg yolk with the water, brush the dough with it and sprinkle evenly with the cane sugar. Place the skillet on the grill, close the lid of the EGG and bake for about 20 minutes until the dough is cooked and golden brown.
- Remove the tarte tatin from the Big Green Egg and leave to cool for about 10 minutes until the caramel starts to solidify, but is still warm. Be careful not to let the caramel solidify too much, or you won’t manage to get the tarte tatin out of the skillet intact.
- Put a piece of baking paper on the skillet and place a large plate or cutting board on top. Turn over in a single operation and pull the baking paper out from under the tarte tatin. Allow to cool until it is lukewarm or room temperature.
- For the garnish, crumble the feta over the tarte tatin. Sprinkle with the walnuts and garnish with the leaf parsley.
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