Shallot tarte tatin

Prep 15 min
Total 1 hour 5 min
Plus 30 min chilling time
Serves 8

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Ingredients

2/3 cup
all-purpose flour
1/4 tsp
granulated sugar
1/4 tsp
1/4 cup
cold unsalted butter, cut into small cubes
2 tbsp
ice water

Filling

350 g
small shallots, (10 to 12)
2 tbsp
butter, divided
1 tbsp
1/4 cup
Apera or sherry
1 tbsp
granulated sugar
1 tsp
finely chopped fresh rosemary
1 tsp

Instructions

  • DOUGH: Combine flour with 1/4 tsp sugar and salt in a food processor. Add 1/4 cup cubed butter and pulse until mixture looks crumbly. With motor running, add ice water in a slow, steady stream through spout until dough comes together. Form into a 4-in. disc and wrap in plastic wrap. Refrigerate at least 30 min.
  • FILLING: Position rack in centre of oven, then preheat to 425F. Line the bottom of a 9-in. pie plate with parchment paper.
  • TRIM ends from shallots, leaving root cores intact. Halve shallots, then peel.
  • MELT 1 tbsp butter with 
oil in a large non-stick frying pan over medium. When butter starts to foam, add shallots, cut-side down. Cook, without stirring, until bottoms are dark golden brown, 7 to 9 min. Flip shallots and continue to cook until tender, 2 to 3 min more. Remove from heat. Arrange shallots, cut-side down, on prepared pie plate; set aside.
  • ADD sherry, 1 tbsp sugar, rosemary and thyme to same pan over medium. Cook, stirring often, until mixture is syrupy, 2 to 3 min (there should be about 2 tbsp liquid). Stir in remaining 1 tbsp butter. Drizzle over shallots.
  • ROLL out pastry on a floured surface into a 9-in. circle. Place pastry round 
over shallots, then tuck edge around shallots. Use 
a sharp paring knife to cut 3 steam vents in centre of pastry.
  • BAKE until top of pastry 
is dark golden brown and 
juices are bubbly around 
edge, 16 to 18 min. Transfer 
to rack to cool for 5 min. 
Loosen pastry edge with 
a spatula.
  • USE oven mitts to hold a serving plate over pie plate and invert to release tart. Carefully peel off parchment paper. Sprinkle with thyme and season with pepper. Cut into 8 wedges.

Kitchen Tip: Save prep time 
by using refrigerated pie dough, such as Pillsbury Refrigerated Pie Crust.

Kitchen Tip: To make-ahead, prepare 
shallot filling up to step 5. Let cool, cover and refrigerate overnight. Preheat oven and continue with recipe.

Nutrition

Calories 173, Protein 2 g, Carbohydrates 16 g, Fat 11 g, Fibre 1 g, Sodium 98 mg.

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