Latest / GialloZafferano.com / Fig Tatin with Parmesan Cream

Transcript

Fig Tatin with Parmesan Cream · GialloZafferano.com

• 0:00
  Speaker 1: Fic Tatin with Parmesan Cream is a savory tart that
• 0:03
  Speaker 1: combines fresh figs, balsamic vinegar, and Parmigiano-Reggiano cream on a
• 0:08
  Speaker 1: crumbly pâte brisée, or shortcrust pastry. The result is lightly caramelized,
• 0:13
  Speaker 1: sweet and sour figs, balanced by a rich, peppery Parmesan
• 0:17
  Speaker 1: cream and fresh thyme. This dish works well as an
• 0:20
  Speaker 1: elegant appetizer or as a centerpiece for an aperitivo. You
• 0:25
  Speaker 1: obtain two small tarts using six-inch pans for a total
• 0:28
  Speaker 1: of four servings. Prep time is about 45 minutes. Cook
• 0:33
  Speaker 1: time is about 35 minutes. For the pâte brisée, for
• 0:38
  Speaker 1: two 6-inch pans, you need Type 00 flour, 200 grams. Butter, cold,
• 0:45
  Speaker 1: 80 grams. Cold water, 40 grams. Fine salt, as needed.
• 0:53
  Speaker 1: For the filling, you need Figs, 400 grams. For the
• 0:59
  Speaker 1: parmesan cream, you need Parmigiano-Reggiano PDO cheese, 125 g, grated
• 1:07
  Speaker 1: Fresh liquid cream, 160 g Black pepper, as needed For
• 1:14
  Speaker 1: the balsamic butter, you need Butter, softened, 20 g Balsamic vinegar,
• 1:21
  Speaker 1: 5 g Fine salt, as needed For dusting and garnish,
• 1:27
  Speaker 1: you need Muscovado sugar, 5 grams. Thyme, as needed. Start
• 1:34
  Speaker 1: with the pâte brisée. Place the flour, the salt, and
• 1:38
  Speaker 1: the cold butter cut into cubes in a bowl. Work
• 1:42
  Speaker 1: everything with your fingertips until the mixture has a sandy consistency.
• 1:47
  Speaker 1: Add the cold water and continue to knead until you
• 1:49
  Speaker 1: obtain a smooth ball of dough. Wrap the dough in
• 1:52
  Speaker 1: plastic wrap and place it in the refrigerator while you
• 1:55
  Speaker 1: continue with the recipe. Prepare the balsamic butter. Put the
• 2:00
  Speaker 1: softened butter in a bowl. Add the balsamic vinegar and
• 2:04
  Speaker 1: the salt. Work with a rubber spatula until the mixture
• 2:08
  Speaker 1: is well blended. Grease two non-stick 6-inch pans with this
• 2:12
  Speaker 1: balsamic butter. Sprinkle the base of each pan with the
• 2:16
  Speaker 1: muscovado sugar. Wash the figs and cut them in half.
• 2:21
  Speaker 1: Place the figs on the bottom of the pans with
• 2:24
  Speaker 1: the cut side facing down, arranging them to cover the base.
• 2:28
  Speaker 1: Take the dough from the refrigerator and divide it in half.
• 2:32
  Speaker 1: On a lightly floured surface, roll each half to a
• 2:35
  Speaker 1: thickness of about one quarter of an inch. Form two
• 2:38
  Speaker 1: discs with a diameter slightly larger than the diameter of
• 2:41
  Speaker 1: the pans. Lay one disc of shortcrust pastry over the
• 2:45
  Speaker 1: figs in each pan. Press the edges well inward, against
• 2:49
  Speaker 1: the sides, forming the typical pleats of a tart tatin.
• 2:53
  Speaker 1: Prick the surface of the dough with a fork. Place
• 2:56
  Speaker 1: the pans in a preheated conventional oven at 356 degrees Fahrenheit.
• 3:02
  Speaker 1: Bake for about 35 minutes, until the pastry is cooked
• 3:05
  Speaker 1: and lightly golden. While the tatans bake, prepare the parmesan cream.
• 3:11
  Speaker 1: Pour the fresh liquid cream into a small saucepan and
• 3:14
  Speaker 1: heat it. When it is hot, remove it from the heat.
• 3:19
  Speaker 1: Add the grated parmigiano-reggiano to the hot cream. Whisk well
• 3:24
  Speaker 1: until the cheese is completely melted and the cream is smooth.
• 3:28
  Speaker 1: Season with freshly ground black pepper and set the cream aside.
• 3:32
  Speaker 1: Once the fig tatans are baked, remove them from the oven.
• 3:36
  Speaker 1: Let them rest for 10 minutes in the pans. After
• 3:40
  Speaker 1: the resting time, place a serving plate over each pan
• 3:43
  Speaker 1: and carefully invert, so the figs are on top and
• 3:46
  Speaker 1: the pastry is underneath. Garnish the surface of the warm
• 3:50
  Speaker 1: fig tatans with small dollops of parmesan cream. Finish with
• 3:54
  Speaker 1: a few fresh thyme leaves scattered on top. Serve the
• 3:58
  Speaker 1: fig tatin with parmesan cream warm.