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Upside down tarts have been made for years in France beginning with the Tatin sisters. Normally they are made with apples. This onion version makes a great Christmas recipe. Should you struggle to find shallots, baby onions or onion slices work just as well.
- Heat oven to 200°C.
- Place flour, salt, butter and egg in bowl and rub in the wet ingredients with your fingertips until the mixture resembles breadcrumbs.
- Add the walnuts and 2 tbsp water to make a smooth firm dough. Knead briefly, wrap in clingfilm and chill in the fridge.
- Boil the shallots in water for 5 minutes drain and pat dry.
- Heat the butter and oil in an ovenproof frying pan and cook the shallots for 10 minutes until they turn golden.
- Sprinkle on the cumin, sugar, zest, vinegar and 4 tbsp of water.
- Cook for a further 5 minutes until the shallots are golden and the sauce is syrupy. Remove from heat.
- Roll out the pastry to make a circle 2 inches larger than your pan. use the rolling pin to transfer the dough on top of the onions.
- Tuck the edges of the pastry down into the pan and bake for 25 minutes until golden.
- Leave to cool for five minutes and turn out onto a serving plate.