Shallot Tarte Tatin
Serves 6
40 mins prep
40 mins cook
120 mins Dough Chill
200 mins total
Shallot Tarte Tatin ❤️ So simple but luxurious, the tarte is very easy to prepare and so elegant looking!
Shortcrust
Ricotta
Shallot Tarte Tatain
Shortcrust- Make at least 2 hours ahead
To a food processor add flour, butter and salt. Start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and wrap fully in plastic wrap. Refrigerate for at least 2 hours.
Ricotta
In a bowl, mix the ricotta, cardamom, lemon zest, chives and salt to taste.
Shallot Tarte Tatin
Preheat the oven to 400℉.
In a pan, brown the sliced shallots on medium-low for 20 minutes. Add a pinch of salt, white wine and white balsamic. Cook 10 more minutes until liquid absorbed. Finish with 1 tbsp butter, salt and pepper to taste. Set aside.
Grease your tarte tatin dish with 3 tbsp butter and sprinkle with sugar. Add the sliced shallots to a pan in a circle and then 3 in the middle. Brown one the stove on medium-low for about 6 minutes or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot and cook 1-2 minutes longer. Top with parmesan
Roll out the crust and cut a bit larger than your tarte tatin dish, fold edges inward a bit all the way around to make a lip - see video. Rub the ricotta mixture all over the top. Add the dough, ricotta side down to the top of your tarte tatin pan, on top of the shallots. Tuck in the edges of the dough so they aren't hanging over. Pierce the dough with a fork.
Bake for 35-45 minutes.
As soon as it is out of the oven, flip the tarte tatin onto a cutting board or whatever you are serving it on - if the sugar cools off too much it can stick. Add more chopped chives on top and that is it!
