Fine fig, vanilla and poppy tart
A tangy fig tart that makes an irresistible break time treat! Ever heard of or tasted PDO Solliès Bourjasotte noire figs? When it comes to figs, this variety from the South of France is their go-to.
Slice the vanilla pod in two, lengthwise. Remove the seeds using the tip of a knife. Leave the dough on its parchment. Spread the vanilla seeds over it, then sprinkle it with poppy seeds. Press them into the dough using a rolling pin. Lay the dough, still on with its parchment, on a baking sheet.
Wash the figs. Remove the stalks. Cut the figs into slices approximately half an inch thick. Arrange the slices on the pastry.
Melt the butter with the balsamic vinegar in a small pan. With a pastry brush, baste the figs with the melted butter and vinegar mixture. Pop the tart into the freezer for 1 hour. Preheat the oven to 180 °C (convection). Remove the tart from the freezer and bake immediately.
After 15 minutes, sprinkle the tart with sugar, then return it to the oven for another 5 minutes