Shallot tarte tatin

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Peeling a kilo of shallots is time-consuming, but once that is done the tart is quickly assembled and is invariably a great success.


For the Shortcrust Pastry

  • 200g plain flour, plus extra for dusting
  • ¼ teaspoon salt
  • 100


Make the shortcrust pastry following the method but omitting the sugar. Preheat the oven to 180°C/350°F/gas mark 4. Put the shallots on a roasting tray, dot with half the butter and sprinkle over the oil, Marsala and sugar.