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Asparagus tarte tatin
25 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 473
  • Fat about 27g
  • Carbohydrates about 48g
  • Protein about 9g
This is needed
This is needed for 4 people
To caramelize
  • 2 tbsp sugar
  • 1 kg green asparagus, lower third peeled
  • salted water, boiling
  • 3 shallot, thinly sliced
  • 40 g salted butter
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
  • 1 tbsp olive oil
  • One flan tin (approx. 30 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
To caramelize
Sprinkle the sugar over the prepared tart tin. Caramelize for approx. 4 mins. in the centre of an oven preheated to 220 °C until the sugar turns a light brown colour, remove.
Blanch the asparagus in boiling salted water for approx. 2 mins., dip briefly in ice-cold water, drain.
Spread the butter and shallots on top of the caramel. Add the asparagus, drizzle with oil. Prick the pastry firmly with a fork, place loosely over the asparagus, make a rim between the asparagus and the edge of the tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove the tart, leave to stand for approx. 2 mins., turn out onto a plate.