Shallot tarte tatin from Winter Food by Jill Norman

Ingredients

• 200g plain flour, plus extra for dusting
• ¼ teaspoon salt
• salt and freshly ground black pepper
• 2 tablespoons sugar
• 1 egg yolk, lightly beaten (optional)
• 100g butter, cut into small pieces
• 1 kg shallots, peeled (and halved if very large)
• 3–4 tablespoons iced water (more if needed)
• 3 tablespoons sunflower oil
• 60g butter
• 180ml Marsala or sweet sherry