Shallot tarte tatin

Shallot tarte tatin

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / people: 433 kcal
, Fat: 20 g
, Carbohydrate: 58 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To caramelize

100 g sugar
20 g butter, cut into pieces
2 tbsp balsamic vinegar
1 tbsp thyme leaf
350 g shallots, cut lengthwise into thirds

Tarte tatin

1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)

To complete

¼ tsp sea salt
a little Tasmanian pepper
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One baking tray (approx. 20 cm in diameter), base lined neatly with baking paper, sides greased

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.

Good to know
Serve with: Salad

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