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Created by Meg Greenarce

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What you need:

- Balsamic Vinegar

- 1 Cup Sugar

- ¼ Cup Butter

- Figs

- Shallots

- Thyme

- Puff Pastry

Instructions:

- Roll the pastry to 1/2cm thick and cut into shape by using the tart tatin case.

- Peel and slice the Shallots to 1cm thick

- Heat a pan with oil and add the Shallots and Thyme. Cook until the Shallots are golden brown on the bottom and season.  

- Place the Shallots evenly into the cases.

- Place 1 cup of Sugar in a clean saucepan and add enough Water to cover.

- Leave the Sugar on a medium heat to caramelise.

- Once it is golden brown, stir in a drizzle of Balsamic Vinegar and ¼ Cup of Butter.

- Once the Butter is fully melted, spoon the mixture over the shallots.

- Place the pastry on top of the Tarts and brush some melted Butter on top and sprinkle some Salt.

- Bake for 15 Minutes on 175C until the pastry is cooked and golden.

- Once the tarts have been turned out, add slices of Figs and sprinkle sugar on top.

- You can caramelise these by either using a blow torch if you have one or place them under the grill until golden, or back in the oven.

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AND ENJOY!

Feel free to share your creations on your social sand tag us @erpinghamhouse.

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