Prep 1 hr
Cook 30 mins
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.
for the pastry
- 200 g plain flour
- 1⁄4 teaspoon salt
- 100 g butter, cubed
- 1 egg yolk
- 50 g walnuts, finely chopped
For the topping
- 1 kg shallot, peeled
- 25 g butter
- 1 tablespoon olive oil
- 1 teaspoon cumin seed
- 3 tablespoons dark muscovado sugar
- 1⁄2 lemon, zest of
- 2 tablespoons balsamic vinegar
- 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.