Savory Tarte Tatin – sweet, salty, and deliciously crispy

This savory tarte Tatin combines caramelized red onions and seasonal fruits with flaky puff pastry, creamy feta, and our 24-month-aged raw ham.

What makes it special is the base: a small amount of sugar is caramelized, deglazed with cognac or Grand Marnier, flambéed briefly, and then reduced to a fragrant syrup. Onions and fruit are added on top, before the puff pastry covers it all.

Cooked directly on the grill or baked the traditional way in the oven, turned out, and topped with feta and prosciutto—simple, but anything but ordinary.

Ingredients for 2–4 people

1 round sheet of puff pastry
2–3 red onions
4–6 plums, mirabelle plums, or figs
1–2 tbsp sugar
A small shot of cognac or Grand Marnier
Fleur de Sel
80–100 g feta cheese
80–100 g of raw ham aged for 24 months
Freshly ground black pepper to taste

How to Make a Savory Tarte Tatin

Caramelizing & Flambéing

In an oven- or grill-safe pan, slowly caramelize a small amount of sugar until it turns a beautiful golden brown color.

Deglaze with a small splash of cognac or Grand Marnier and carefully flambé.

Then continue to simmer briefly over medium heat until the mixture reduces to a syrupy consistency. This aromatic caramel forms the base of the tarte Tatin.

Pickling Onions & Fruit

Quarter the red onions and arrange them in a star shape in the caramel, with the cut sides facing down.

Cut the fruit in half or into quarters and arrange it among the onions.

Depending on the season, plums, mirabelle plums, or figs work especially well.

Season everything with a little fleur de sel.

Cover with puff pastry

Cut the puff pastry into a circle that fits the size of the pan and place it directly over the onions and fruit.

Gently press down on the edge of the dough so that the fruit and onions are well enclosed.

Cook on the grill or in the oven

On the grill

Preheat the grill with the lid closed to about 250 °C.

Bake the tarte Tatin for about 5–10 minutes, until the puff pastry has risen nicely and is golden brown.

In the oven

Alternatively, place the pan in an oven preheated to 200–220 °C and bake until the puff pastry has risen, is crispy, and is golden brown.

The exact baking time may vary slightly depending on the puff pastry, pan, grill, or oven. The key is to bake until the dough is a nice golden brown.

Dive & Finish

Remove the finished tart from the grill or oven for a moment.

Place a plate large enough to fit over the pan and carefully flip the tart onto it in one smooth motion.

Crumble the feta coarsely over the top, then scatter our 24-month-aged raw-cured ham loosely over the tart while it’s still warm.

Season to taste with a little freshly ground pepper and serve immediately.

What fruits go well with a savory tarte Tatin?

The great thing about this recipe is that you can easily adapt the fruit to the season.

Plums

Fruity and slightly tart. They provide an excellent contrast to aged raw ham.

Mirabelle plums

Slightly sweeter and more delicate in flavor—perfect for a late-summer version.

Figs

Rich, sweet, and particularly elegant when paired with feta and prosciutto.

Peaches or nectarines also work great and make for a summery version.

Cognac or Grand Marnier?

Both work—but the dish takes on a slightly different character.

Cognac offers richer, warm, and spicy flavors.

Grand Marnier also adds a subtle hint of orange that pairs particularly well with plums, mirabelle plums, and figs.

For both versions, it's important to reduce the liquid briefly after flambéing until it becomes syrupy. This creates the aromatic base of the tart.

Our Tip

The raw ham, aged for 24 months, is added to the finished tart right at the very end.

It should not be baked along with the tart. The residual heat from the freshly turned-out tart is enough to melt the fat from the raw ham very slightly. This preserves its delicate texture, and its flavor blends with the sweet fruit, the caramelized onions, and the salty feta.

Frequently Asked Questions About Savory Tarte Tatin

Can you make a tarte Tatin on the grill?

Yes. A grill with a lid works great. At about 250 °C with the lid closed, there’s enough top heat for the puff pastry to rise and become crispy.

Can I also make a tarte Tatin in the oven?

Yes. Bake in a preheated oven at 200–220 °C until the puff pastry is golden brown and crispy.

What fruits go well with raw ham?

Plums, mirabelle plums, figs, peaches, and nectarines pair particularly well. Their natural sweetness provides a lovely contrast to the salty flavor of a long-aged raw ham.

Why is the cognac or Grand Marnier flambéed?

Flambéing and then reducing the mixture, combined with the caramelized sugar, creates an intense, slightly syrupy base for onions and fruit.

When do you put the cured ham on the tarte Tatin?

Only after baking and turning it out. This keeps the raw ham tender and preserves its aged flavor.

What kind of pan is best for a tarte Tatin?

The best option is an oven-safe cast-iron or stainless-steel skillet that can be used first on the stovetop and then on the grill or in the oven.

Related Product

Raw ham aged for 24 months

Aged for a long time, thinly sliced, and rich in flavor. The subtle saltiness of our cured ham provides the perfect contrast to caramelized onions and sweet fruits.

→ Discover 24-month-aged raw ham