Tarts are the perfect self-contained treat, a delectable yet nutritious indulgence for any occasion. This savory twist on the classic apple tatin calls for a mouth-watering filling of caramelized shallots in a mixture of sugar and balsamic vinegar. The tart is then baked just like a tarte Tatin, with the pastry on top of the caramelized shallots. Invert the tartlets onto a plate when ready to serve. This dish is so versatile, you can serve it as an appetizer, a side dish, or a main course with a green salad.
Table of Contents
Ingredient list for Shallot Tart Tatin Recipe
Preparation: 25 minutes – cooking 30 minutes (can be prepared the day before)
Serves 4 :
- 1 pound (450g) of shallots
- 1 sheet good quality puff pastry
- 1 1/2 tablespoon (20g) butter
- 1 tablespoon (15g) brown sugar
- Salt and pepper
- Balsamic vinegar
Utensils
Photo credit: © Eatwell101.com
Directions
1. Peel the shallots without completely trimming the end tips. Blanch shallots by boiling in salted water for 4 minutes. Drain, let cool, and split in half lengthwise.
2. Caramelize the shallots in a covered pan over medium heat with the sugar, 1 tablespoon balsamic vinegar, and 5cl of water for at least 10 minutes, adding a little water if necessary.
3. Meanwhile, cut 4 circles with puff pastry, 1/2 inch (1,2 cm) larger than the diameter of your tartlet pans.
4. Drop 1 teaspoon of balsamic vinegar into the bottom of each tartlet pan, then place the shallots tightly. Then top with the pastry circle and fold the edges into the pan. Prick with a fork or knife.
5. Bake for 25 minutes at 360°F (180°C).
6. Remove from the oven, turn the tarts upside-down on a cooling rack covered with parchment paper, and remove the pans after a few minutes.
Mini Shallot Tart Tatin
by eatwell101
Yield: 4 servings
Prep Time: 25 min
Cook Time: 30 min
This caramelized savory tart is so versatile you can serve it as an appetizer, a side dish or a main course with a green salad.
Ingredients
- 1 pound (450g) of shallots
- 1 sheet good quality puff pastry
- 1 1/2 tablespoon (20g) butter
- 1 tablespoon (15g) brown sugar
- Salt and pepper
- Balsamic vinegar
Instructions
- Peel the shallots without completely trimming the end tips. Blanch shallots by boiling in salted water for 4 minutes. Drain, let cool, and split in half lengthwise.
- Caramelize the shallots in a covered pan over medium heat with the sugar, 1 tablespoon balsamic vinegar, and 5cl of water for at least 10 minutes, adding a little water if necessary.
- Meanwhile, cut 4 circles with puff pastry, 1/2 inch (1,2 cm) larger than the diameter of your tartlet pans.
- Drop 1 teaspoon of balsamic vinegar into the bottom of each tartlet pan, then place the shallots tightly. Then top with the pastry circle and fold the edges into the pan. Prick with a fork or knife.
- Bake for 25 minutes at 360°F (180°C).
- Remove from the oven, turn the tatins upside-down on a cooling rack covered with parchment paper, remove the pans after a few minutes.
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