The Tarte Tatin is usually made with apples, but here, for this occasion, I propose it with shallots, for a salted version. You will notice that the caramel and the shallots go perfectly together, thanks to the addition of thyme and balsamic vinegar. A very original meal!
Prep Time: 30 minutes
Baking Time 35 minutes at 425°F (220°C)
Difficulty: easy
For: a 9-inch round pie mold (24 cm)
1. Preheat oven to 425°F (220°C).
2. Melt sugar in a saucepan until light brown.
3. Spread out on the pie mold.
4. Spread the butter, vinegar and thyme over the caramel.
5. Arrange shallots on top.
6. Bake for about 20 minutes, then remove from the oven.
7. Prick the pastry with a fork and place it on the shallots without pressing. Fold the edges of the dough between the shallots and the edge of the pie mold.
8. Continue baking for about 15 minutes. Take the pie out, let it rest for about 2 minutes, then carefully turn it out of the pan onto a pie plate.
9. Serve the tarte tatin hot or cold.
The caramel blends perfectly with the shallots.
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