Shallot Tarte Tatin 9 Steps
On a lightly floured surface, roll out your pastry dough. You may cut your puff pastry dough into a circle measuring about 2.5 cm larger in diameter than your pan. You can also leave your dough a square or rectangular shape and make sure it will fit in the pan of your choosing. Place on parchment paper and place in fridge to cool.
Preheat oven to 350°F. Heat your cast iron skillet or oven safe pan over medium heat with 3 tablespoons of the oil. Add the shallots, cut-side up, making sure you have enough to cover the base. Cook for 3-4 minutes and sprinkle your brown sugar.
Flip over the shallots using a palette knife, careful not to break them apart. Arrange so there are no gaps.
Turn down the heat to low, add balsamic vinegar and brandy, add the leaves from one thyme sprig and the rosemary
Let your shallots caramelize for about 5 minutes and sprinkle with salt and pepper. Drizzle over the remaining 1 tablespoon of oil.
Place the chilled pastry over the pan and carefully tuck in the edges into the pan.
Bake your tarte tatin for 25-30 minutes until puff pastry is golden.
Remove from oven and let rest for 3 minutes, then take your serving plate and oven mitts and place over pan quickly. Flip the pan over out onto a board/plate to turn out the tarte.
Serve straightaway, sprinkle with the remaining fresh thyme.