Fig Tarte Tatin


500g puff pastry
60g caster sugar
30ml red wine vinegar
2 thyme sprigs finely chopped
8 figs cut in half
60g crumbled goats cheese
rocket to garnish
balsamic reduction


Roll out your puff pastry into circles slightly larger than the pan you are using and prick with a fork then eave to one side until needed.

Place your sugar with enough water to bind into a frying pan and cook until a caramel is formed.

Add your red wine vinegar and thyme to the caramel and pour into your blini pans.

Place the figs cut side down into our caramel and top with the puff pastry tucking the edges round the figs.

Cook at 180 degrees for about 20 minutes or until the pastry is golden brown and cooked throughout.

Once out od the oven leave for a couple of minutes before inverting onto a plate and finishing with rocket, goats cheese and balsamic.

Recipe courtesy of Rosemary Shrager.
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700