Honey Glazed Shallot Tarte Tatin

Name: Honey Glazed Shallot Tarte Tatin
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: French
Ingredients: 675g shallots; 50g butter; 2 tbsp Rowse Pure and Natural Clear Honey; 2 tbsp balsamic vinegar; a few thyme sprigs; salt and freshly ground black pepper; 250g puff pastry, defrosted if frozen; a little flour for rolling; [hd]You'll also need[/hd]; a 20cm (8in) frying pan with a metal handle, or a cake tin of the same size

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Honey Glazed Shallot Tarte Tatin Recipe: Veggie

Ingredients
Method

Ingredients:

675g shallots
50g butter
2 tbsp Rowse Pure and Natural Clear Honey
2 tbsp balsamic vinegar
a few thyme sprigs
salt and freshly ground black pepper
250g puff pastry, defrosted if frozen
a little flour for rolling

[hd]You'll also need[/hd]
a 20cm (8in) frying pan with a metal handle, or a cake tin of the same size

method:

Cut any large shallots in half. Melt the butter in the 20cm (8in) frying pan if you have one. Add the shallots and fry for about five minutes, turning from time to time until just beginning to brown.
Add the honey and vinegar and fry for five minutes, stirring more frequently towards the end of cooking until the shallots are a deep golden. Add the thyme stems and season well. Leave to cool.
Preheat your oven to 200C/400F/Gas 6. If your frying pan handle is not metal, transfer the shallots to a greased 20cm (8in) shallow round cake tin. Otherwise, keep in the pan. Roll out the pastry until a little larger than the pan or cake tin. Lift over the shallots and tuck down the sides of the pan or tin. Make two small slits for the steam to escape.
Bake the preheated oven for 25-30 minutes until the pastry is well risen. Leave to stand for five minutes, cover the pan or tin with a plate, invert then remove the pan leaving the tarte on the plate. Serve warm with your choice of roasted veg for a deliciously unusual Christmas dinner.

Print Recipe