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Caramelised French shallot tarte tatin
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Delicious vegetarian French tarts in bite-sized form.
Ingredients:
  • 18 (about 450g) French shallots
  • 80g butter
  • 40.00 ml balsamic vinegar
  • 32.00 gm brown sugar
  • 3 fresh lemon thyme sprigs
  • Olive oil spray
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • Creme fraiche, to serve
  • Fresh lemon thyme leaves, extra, to serve
Instructions:
  • Place shallots in a heatproof bowl and cover with boiling water. Let them stand for 10 minutes. Transfer to a plate using a slotted spoon and allow to cool for 5 minutes. Peel off the skin, trim the bases, discard them, and halve the shallots lengthways.
  • Heat butter in a large heavy-based frying pan over medium heat until melted. Add shallot, season with salt and pepper, and cook, tossing occasionally, for 8 minutes until shallot is tender.
  • Mix in the vinegar, sugar, and lemon thyme. Increase heat to medium-high and simmer for 6 minutes until the sauce thickens. Let it cool for 5 minutes before serving.
  • Preheat the oven to 220°C. Lightly grease twelve 80ml (1/3-cup) muffin pans with olive oil spray. Place shallots in the pans cut-side down using a slotted spoon. Whisk the sauce mixture and spoon it evenly among the pans.
  • Cut out 12 discs with an 8.5cm-diameter pastry cutter. Place one disc in each pan, folding the edge inside. Bake for 10-12 minutes until the pastry is puffed and golden. Gently press down the pastry after removing from the oven and let it stand for 3 minutes.
  • Invert the tarts onto a wire rack set over a baking tray to collect any sauce. Garnish with creme fraiche and a sprinkle of additional lemon thyme leaves before serving.

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