Shallot tarte tatin

Name: Shallot tarte tatin
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 2 tablespoons sugar; 180ml Marsala or sweet sherry; 3 tablespoons sunflower oil; 60g butter; ¼ teaspoon salt; 200g plain flour, plus extra for dusting; 1 kg shallots, peeled (and halved if very large); 3–4 tablespoons iced water (more if needed); 1 egg yolk, lightly beaten (optional); 100g butter, cut into small pieces

Preparation info

Serves
4–6

Difficulty
Easy

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.

Ingredients

For the Shortcrust Pastry

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

Europe
United Kingdom
Dinner
Vegetarian

Method

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.