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Shallot tarte tatin
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 433
  • Fat about 20g
  • Carbohydrates about 58g
  • Protein about 4g
This is needed
This is needed for 4 people
To caramelize
  • 100 g sugar
  • 20 g butter, cut into pieces
  • 2 tbsp balsamic vinegar
  • 1 tbsp thyme leaf
  • 350 g shallot, cut lengthwise into thirds
Tarte tatin
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
To complete
  • a little Tasmanian pepper
  • 0.25 tsp sea salt
Tools
  • One baking tray (approx. 20 cm in diameter), base lined neatly with baking paper, sides greased
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And that's how it's done
And that's how it's done
To caramelize
Spread the sugar in the prepared tin. Caramelize for approx. 7 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the butter, balsamic and thyme over the caramel. Place the shallots on top so that they overlap slightly.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
Tarte tatin
Prick the dough firmly with a fork and place loosely over the shallots. Make a rim between the shallots and the edge of the tin.
To complete
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper, season. Serve the tarte tatin warm or cold.