Shallot tarte tatin from Winter Food by Jill Norman
Peeling a kilo of shallots is time-consuming, but once that is done the tart is quickly assembled and is invariably a great success.
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Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Rolling pin
- Measuring cup
- Measuring spoon
Ingredients
- 200g plain flour, plus extra for dusting
- 1 egg yolk, lightly beaten (optional)
- 3–4 tablespoons iced water (more if needed)
- 1 kg shallots, peeled (and halved if very large)
- 60g butter
- 3 tablespoons sunflower oil
- 180ml Marsala or sweet sherry
- 2 tablespoons sugar
- salt
- freshly ground black pepper
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