Recipe Caramelised French shallot tarte tatin : Practical and Delicious

Recipe Caramelised French shallot tarte tatin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramelised French shallot tarte tatin. You are currently reading Recipe Caramelised French shallot tarte tatin : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Caramelised French shallot tarte tatin requires 40m, cook 30m and serve 4. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Good things come in small packages, and these vegetarian French tarts are the best!

Ingredients:

9 Ingredients

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  18 (about 450g) French shallots
  
  
  


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  80g butter
  
  
  


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  2 tbsp balsamic vinegar
  
  
  


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  2 tbsp brown sugar
  
  
  


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  3 fresh lemon thyme sprigs
  
  
  


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  Olive oil spray
  
  
  


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  2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  
  
  


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  Creme fraiche, to serve
  
  
  


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  Fresh lemon thyme leaves, extra, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the shallots in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to stand. Use a slotted spoon to transfer to a plate. Set aside for 5 minutes to cool. Use your fingers to remove the skin. Trim the bases and discard. Halve lengthways.
  
  
  


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  Step 2
  
  
  
  
  Melt the butter in a large heavy-based frying pan over medium heat. Add the shallot and season with salt and pepper. Cook, gently tossing occasionally, for 8 minutes or until the shallot is just tender.
  
  
  


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  Step 3
  
  
  
  
  Stir in the vinegar, sugar and lemon thyme. Increase heat to medium-high. Cook for 6 minutes or until the sauce thickens. Set aside for 5 minutes to cool.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 220°C. Spray twelve 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease. Use a slotted spoon to place the shallot, cut-side down, in the pans, reserving the sauce mixture. Whisk the sauce mixture to combine. Spoon evenly among the pans.
  
  
  


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  Step 5
  
  
  
  
  Use a round 8.5cm-diameter pastry cutter to cut 12 discs from the pastry. Place 1 disc over each pan and fold the edge inside the tin. (This will form a border around the edge of the tart, which will hold the shallot in place when turning out.) Bake in oven for 10-12 minutes or until the pastry is puffed and golden. Remove from the oven and press the pastry down gently. Set aside for 3 minutes to stand.
  
  
  


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  Step 6
  
  
  
  
  Turn the tarts onto a wire rack over a baking tray to catch any sauce. Top with creme fraiche and sprinkle with extra lemon thyme leaves to serve.
  
  
  

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