This decadent tart has become my most-requested dish by friends and family. It is otherwise known as “The Marriage Tart” because it’s “So good you’ll want to marry Sammie.” It truly is just that delicious. French in origin, I made this in one of the most gorgeous Parisian apartments I’ve ever seen, making it a perfectly indulgent afternoon- just as the French intended.

Shallot Tarte Tatin

Adapted from @dinnerbyben

Ingredients:

• 350 grams shallots, peeled and halved
• 60 milliliters good olive oil
• 60 milliliters sugar
• 60 milliliters sherry or apple cider vinegar
• 30 grams unsalted butter (about 2 tablespoons)
• 2 sprigs of thyme
• Flaky salt (I recommend Maldon) and freshly-ground black pepper, to taste
• 1 disc of rolled puff pastry

Method:

Preheat your oven to 200°C. In an oven-safe skillet, caramelize the shallots in the olive oil over medium-high heat. Once golden brown in color, remove from the pan. 

In the same pan as you cooked the shallots, add the sugar and cook over a medium heat to a deep, amber caramel.

Add in the sherry vinegar and butter, allowing the mixture to form into a caramel sauce. Add the shallots back to the pan, cut side down. Add the thyme and season with salt and black pepper. Cook everything together over medium heat for 5 minutes and remove from heat.

Cover the shallots and caramel with the disc of pastry and tuck in the sides. Use a fork to create air pockets on the top and place in the oven for 25-30 minutes or until puffed and golden. 

Allow to cool for 2-3 minutes and then carefully turn the tart out onto a plate. Top with sprigs of thyme, freshly grated parmesan, and if you’re feeling extra special, some truffle honey.

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