Shallot Tarte Tatin

35 mins
Serves 2
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Directions

  1. 1Unwrap the puff pastry and place it over a copper pan.
  2. 2Unwrap the puff pastry and place it over a copper pan.
  3. 3Unwrap the puff pastry and place it over a copper pan.
  4. 4Cut a circle of pastry slightly bigger than your pan.
  5. 5Cut a circle of pastry slightly bigger than your pan.
  6. 6Cut a circle of pastry slightly bigger than your pan.
  7. 7Cut the shallots in half.
  8. 8Cut the shallots in half.
  9. 9Cut the shallots in half.
  10. 10Pick the thyme leaves.
  11. 11Pick the thyme leaves.
  12. 12Pick the thyme leaves.
  13. 13Place the shallot halves cut side down in a hot pan with olive oil and thyme, and cook until golden brown.
  14. 14Place the shallot halves cut side down in a hot pan with olive oil and thyme, and cook until golden brown.
  15. 15Place the shallot halves cut side down in a hot pan with olive oil and thyme, and cook until golden brown.
  16. 16Make a caramel by cooking caster sugar in a clean copper pan over a medium heat until melted and golden brown.
  17. 17Make a caramel by cooking caster sugar in a clean copper pan over a medium heat until melted and golden brown.
  18. 18Make a caramel by cooking caster sugar in a clean copper pan over a medium heat until melted and golden brown.
  19. 19Add butter to the caramel to stop it from caramelising.
  20. 20Add butter to the caramel to stop it from caramelising.
  21. 21Add butter to the caramel to stop it from caramelising.
  22. 22Add sherry vinegar to the caramel to create a sweet and sour sauce.
  23. 23Add sherry vinegar to the caramel to create a sweet and sour sauce.
  24. 24Add sherry vinegar to the caramel to create a sweet and sour sauce.
  25. 25Place the caramelised shallots into the caramel sauce.
  26. 26Place the caramelised shallots into the caramel sauce.
  27. 27Place the caramelised shallots into the caramel sauce.
  28. 28Place the pastry circle over the shallot and caramel mixture.
  29. 29Place the pastry circle over the shallot and caramel mixture.
  30. 30Place the pastry circle over the shallot and caramel mixture.
  31. 31Use a spoon to tuck the pastry edges into the pan.
  32. 32Use a spoon to tuck the pastry edges into the pan.
  33. 33Use a spoon to tuck the pastry edges into the pan.
  34. 34Prick holes in the pastry to prevent it from puffing up too much.
  35. 35Prick holes in the pastry to prevent it from puffing up too much.
  36. 36Prick holes in the pastry to prevent it from puffing up too much.
  37. 37Bake at 180°C for 25-35 minutes until the pastry is puffed.
  38. 38Bake at 180°C for 25-35 minutes until the pastry is puffed.
  39. 39Bake at 180°C for 25-35 minutes until the pastry is puffed.
  40. 40Let it rest for a couple of minutes before turning it out onto a plate.
  41. 41Let it rest for a couple of minutes before turning it out onto a plate.
  42. 42Let it rest for a couple of minutes before turning it out onto a plate.
  43. 43Serve with a dollop of creme fraiche and chopped chives, seasoned with salt, pepper and olive oil.
  44. 44Serve with a dollop of creme fraiche and chopped chives, seasoned with salt, pepper and olive oil.
  45. 45Serve with a dollop of creme fraiche and chopped chives, seasoned with salt, pepper and olive oil.

Ingredients

  • 350 g Shallots
  • 350 g Shallots
  • 350 g Shallots
  • 100 g Caster Sugar
  • 100 g Caster Sugar
  • 100 g Caster Sugar
  • 80 g Unsalted Butter
  • 80 g Unsalted Butter
  • 80 g Unsalted Butter
  • 40 g Sherry Vinegar
  • 40 g Sherry Vinegar
  • 40 g Sherry Vinegar
  • 10 g Fresh Thyme
  • 10 g Fresh Thyme
  • 10 g Fresh Thyme
  • 320 g Puff Pastry
  • 320 g Puff Pastry
  • 320 g Puff Pastry
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 0 Black pepper
  • 0 Black pepper
  • 0 Black pepper
  • 0 Chives
  • 0 Chives
  • 0 Chives
  • 0 Creme Fraiche
  • 0 Creme Fraiche
  • 0 Creme Fraiche
  • 0 Olive Oil
  • 0 Olive Oil
  • 0 Olive Oil

Equipment

copper panknifespoon