This sticky, rich delicious tarte tatin is one of my most favourite shallot recipes.
There’s a fantastic crop of sweet flavoured, red tinged shallots in the garden at Trill Farm right now and this is one of the most delicious ways to use them up.
1 Melt the butter in a 22cm oven proof frying pan. Add the shallots and cook gently for 10-15 mins until softened and lightly coloured.
2 Stir in the vinegar, stock and honey, place the pan in the oven 200C/180C fan/gas 6.for 10 minutes.
3 Roll out the pastry until it’s big enough to cut out a roughly 24 cm circle, place over the shallots tucking the edges down the inside of the pan.
4 Bake for 25 minutes or until the pastry is golden. Leave the tart to settle for a few minutes before turning out.
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