TasteToronto | Shallot Tarte Tatin

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Shallot Tarte Tatin

Easy

Shallot Tarte Tatin

Nadia Boachie

Nadia Boachie

Instagram
Shallot Tarte Tatin

Method

Shallot Tarte Tatin 9 Steps

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Flip over the shallots using a palette knife, careful not to break them apart. Arrange so there are no gaps.

  • Step 4

    Turn down the heat to low, add balsamic vinegar and brandy, add the leaves from one thyme sprig and the rosemary

  • Step 5

    Let your shallots caramelize for about 5 minutes and sprinkle with salt and pepper. Drizzle over the remaining 1 tablespoon of oil.

  • Step 6

    Place the chilled pastry over the pan and carefully tuck in the edges into the pan.

  • Step 7

    Bake your tarte tatin for 25-30 minutes until puff pastry is golden.

  • Step 8

    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.

  • Step 9

    Serve straightaway, sprinkle with the remaining fresh thyme.

Tags:

Toronto Recipes

Best Tarte Tatin Recipes

Tarte Tatin

Shallot Tarte Tatin

Easy

Shallot Tarte Tatin

Nadia Boachie

Nadia Boachie

Instagram
Shallot Tarte Tatin

Yields:

Serves 6

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

French

Main Dishes

Ingredients

Shallot Tarte Tatin

  • 320 grams puff pastry

  • All-purpose flour, for dusting

  • 4 tablespoons vegetable oil

  • 5-6 shallots, peeled, cut in half lengthways, roots trimmed

  • 3 tablespoons dark brown sugar

  • 4 tablespoons balsamic vinegar

  • 1 tablespoon brandy

  • 2 fresh thyme sprigs

  • Fresh rosemary sprig

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

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Method

Shallot Tarte Tatin 9 Steps

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Flip over the shallots using a palette knife, careful not to break them apart. Arrange so there are no gaps.

  • Step 4

    Turn down the heat to low, add balsamic vinegar and brandy, add the leaves from one thyme sprig and the rosemary

  • Step 5

    Let your shallots caramelize for about 5 minutes and sprinkle with salt and pepper. Drizzle over the remaining 1 tablespoon of oil.

  • Step 6

    Place the chilled pastry over the pan and carefully tuck in the edges into the pan.

  • Step 7

    Bake your tarte tatin for 25-30 minutes until puff pastry is golden.

  • Step 8

    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.

  • Step 9

    Serve straightaway, sprinkle with the remaining fresh thyme.

Tags:

Toronto Recipes

Best Tarte Tatin Recipes

Tarte Tatin

Shallot Tarte Tatin