Savory Shallot, Bacon and Apple Tatin
Ingredients
- 1 pcPuff pastry (rolled out)
- 500 gShallot (peeled whole)
- 2 pcMalus domestica Borkhausen Chantecler (in wedges)
- 150 gSmoked lardons (as is)
- 50 gSalted butter (diced)
- 2 tbspBrown sugar
- 2 tbspBalsamic vinegar
- 2 pinchThyme (leaves only)
- 1 pinchBlack pepper ground
Method
Candied shallots and tender apple wedges tucked under a crispy puff pastry crust. The cooking juices reduce into a glossy brown caramel that coats every bite.
- 1
Peel 500g of shallots, keeping them whole. Peel the apples, core them, and cut into eight thick wedges.
- 2
In a Tatin mold or oven-proof skillet, brown the bacon over high heat. Add the salted butter. When the butter foams and starts to turn a nutty brown, lower the heat.
- 3
Sprinkle the brown sugar. Arrange the shallots and apples tightly in the pan. Let them confit for 10 minutes without stirring. Deglaze with balsamic vinegar to release the juices.
- 4
Preheat the oven to 200°C. Cover with the puff pastry. Tuck the edges inside the mold using a spoon to fully enclose the filling. Prick a small hole in the center to allow steam to escape.
- 5
Bake for 20 to 25 minutes. The pastry should be golden and sound hollow when tapped. The caramel should be bubbling around the edges.
- 6
Remove from the oven and let rest for 2 minutes. Place a dish over the mold and flip with a quick motion. Watch out for hot caramel splashes.
Frequently asked questions
How do you get this dish right?
- Use a cast iron skillet for even heat distribution of the caramel.
- If the shallots release too much water, drain the excess before adding the pastry to prevent sogginess.
- Let the tart rest for 2 minutes before flipping so the caramel starts to set and coats the ingredients properly.
How long does this dish keep?
Store for 24h in the refrigerator. Reheat in the oven at 150°C to restore the pastry's crispness.
