This recipe will be enough for a dish or pan with a 26 diameter, yielding 2 or three main courses.
Reduce the sugar, butter and balsamic vinegar all the way until you have a syrupy, sticky consistency. If not, the tarte tatin will be wet when baking in the oven. Aim for a 75% percent reduction.
Use a waterproof tin to avoid leakage. Not every spring form tin is watertight….
Use goat cheese instead of feta cheese.