Crispy, Caramelly Shallot and Apple tarte Tatin Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
8 servings
Ingredients
  • 8 large shallots
  • 3 tablespoons unsalted butter, softened, divided
  • 1 tablespoon chopped fresh sage leaves
  • ¾ teaspoon kosher salt, or more to taste, divided
  • ¼ cup brown sugar, divided
  • 1 cup peeled apple slices
  • 1 sheet puff pastry
  • 2 tablespoons chopped Brazil nuts, toasted
Directions
  1. Set the oven to broil.
  2. Cut shallots in half lengthwise, remove the tail ends, and peel off the skin.
  3. Place shallots cut side-up on a parchment-lined baking sheet.
  4. Broil for 15 minutes, until charred and caramelized.
  5. Meanwhile, in a small pan, melt 2 tablespoons butter over medium heat.
  6. Add sage and ¼ teaspoon salt. Cook for 5-7 minutes until the leaves are crisp and the butter has browned. Set aside.
  7. When shallots are done, remove them from the oven and reset the temperature to bake at 400 F.
  8. Use remaining butter to generously grease a 9 ½-inch pie pan.
  9. Sprinkle about half of the brown sugar all over the bottom of the pie pan, reserving the rest for later.
  10. Distribute about half of the buttery sage leaves all over the bottom of the pie pan, reserving the rest for later.
  11. Place shallots cut side-down into the pie pan, covering the bottom but leaving enough room to tuck in the apple slices.
  12. Tuck the apple slices between the shallots. (The fit will be snug, and you may not use the full cup of apples.)
  13. Sprinkle the shallots and apples evenly with the remaining buttery sage leaves, ¼ teaspoon salt, and all but approximately 1 tablespoon brown sugar.
  14. Roll out the puff pastry so it will be large enough to cover the pie pan.
  15. Drape the pastry over the pie pan, cutting off any excess and then tightly tucking it in around the edges of the filling.
  16. Sprinkle the remaining brown sugar over the pastry and use a knife to cut several slits to allow steam to release through the crust.
  17. Bake for 35-40 minutes, then remove from the oven. The sugars should be caramelized and bubbling around the edges of the tarte.
  18. Let the tarte sit for 5 minutes, or until it stops steaming, then hold the pan with oven mitts and quickly flip the tarte out onto a plate. (It's OK if it's not perfect; use your hands to rearrange any shallots or apples that have fallen out of the tarte.)
  19. Allow to cool slightly, then garnish with toasted Brazil nuts and remaining ¼ teaspoon salt before serving.