As far as tarts go in France, it is highly unlikely that you’ll find a more iconic tart than the classic tarte tatin. This shallot tarte tatin is made of caramelized shallots and a pastry crust turned upside down. It’s certainly a must-make at home.
Tarte tatin is not often found in the bakeries, I believe its rustic look makes it more of a home baker staple. Ofcourse, making tarte tatin at home comes with its fair share of challenges such as juice from the fruit used coming out of the pan when baking or several failed flips.However, no matter how bad the flit might deform the tarte tatin, it will still taste like a meal from heaven!
What is a Tarte Tatin?
A tarte tatin is an upside-down fruit or savory tart which is prepared by covering the bottom of a shallow baking tin or cast-iron skillet with a fruit or savory-filling topped with a pastry crust. The sugar and butter creates a caramelization that becomes the topping when the tart is turned upside down. Tarte titan is originally from France but is now enjoyed around the world..
Homemade Rough Puff Pastry
This shallot tarte tatin requires a puff pastry bottom. You can totally use store-bought puff pastry, but homemade puff pastry will make this dish taste even better. To cut on time and make the process easier, make a rough puff-pastry instead of the classic puff pastry.
A rough puff pastry is a “cheats” way of making the classic puff pastry. It uses a shorter and less complicated recipe which ultimately shortens the cook time.
To make a rough puff pastry, mix flour and salt in a bowl, add small chunks of butter, then add water and mix until you have a firm rough dough. Knead it over a lightly floured surface to form a smooth rectangle, fold and knead upto 3 times then fold it, cover with a cling film. Chill the dough in between folds so that the butter always remains cooled.
How to Make Shallot Tarte Tatin
For the lovers of tarts, try this recipe and you’ll agree with me that this is the best tarte tatin recipe you’ll ever have.
This is a step by step guide on how to make roast shallot tarte tatin.
- Preheat the oven to 180C and put the butter in a frying pan, suitable to be used in the oven. Melt over low/ medium heat, add in the garlic and chopped herbs. Ensure you keep the heat low to ensure the butter does not burn.
- Arrange the shallots in a circular pattern with the cut side down in the pan, then add some salt and fry for 10-15 minutes, over medium heat until caramelized and softened on the side in contact with the pan.
- Put the balsamic vinegar and port to the pan and cook for a further 5 minutes until it has reduced and become a syrup. Spread the cheese over the shallots and then put your puff pastry over the pan, completely covering the shallots and tuck the pastry in at the sides.
- Put the pan in the preheated oven and bake for 20- 25 minutes.
- Let it cool in the pan slightly for approximately 5 minutes. Put a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and serve immediately.
Frequently Asked Questions
Tarte tatin doesn’t particularly store or keep well. It can, however, be frozen but it’s tricky as thawing can make the tarte tatin very soggy and chewy. We recommend making and eating it immediately for maximum flavor and crunch.
Tarte tatin can be served both hot and cold. However, the best way to serve it is while hot or warm. For sweet tarte tatin you can top it with whipped cream or ice cream.
In most cases, it’s due to the filling having too much moisture or the puff pastry being underbaked. Caramelizing the filling provides a sealing which is why this step is so important. On the other hand, a puff pastry that is undercooked or not properly made (when done at home), becomes soft and chewy allowing moisture to penetrate the crust.
A cake tin can be used in place of tarte tatin tin. You’d, however, need to butter the sides of the cake tin or use parchment to line it. This will ensure that the tart can be removed from the tin easily. A better option is to use a cast-iron skillet. It’s shallow and wise enough to create the perfect form.
Shallot Tarte Tatin Recipe
- Cast-iron skillet
- 9½ oz. (270 gr) small shallots peeled, left whole, top stem trimmed
- ⅓ cup (75 g) butter
- 4 cloves of garlic minced
- 1 tbsp fresh thyme finely chopped
- ½ tbsp rosemary finely chopped
- ½ tbsp sage finely chopped
- ½ tbsp salt
- 2 tbsp balsamic vinegar
- 1 tbsp port
- 8 oz. (230 gr) ready-rolled puff pastry round
- Arugula to top
- 3½ oz. (100 gr) Mozzarella to top
- A handful of fresh thyme to garnish
- Preheat the oven to 350°F/180°C.
- Cut the shallot into two, lengthwise. Place a cast-iron skillet on low-medium heat and melt the butter. Add the garlic and stir for a few seconds until aromatic. Add in the thyme, rosemary, sage, and stir for 2-3 minutes. Arrange shallots circular next to each other, face-up, and season with salt. Let them cook on low for 10-15 minutes or until softened and caramelized.
- Add the balsamic vinegar and port and let it cook for a few minutes until the mixture reduces into a syrupy consistency. Place the puff pastry on top and place the pan into the oven. Let it bake for 20-25 minutes.
- Let it cool and safely place a plate on top of the skillet and turn the pan to transfer the tarte tatin onto the plate. Top it with mozzarella and arugula. Garnish with thyme and serve warm.