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