Caramelised Shallot Tatin

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat oven to 200°C.
2. Place flour, salt, butter and egg in bowl and rub in the wet ingredients with your fingertips until the mixture resembles breadcrumbs.
3. Add the walnuts and 2 tbsp water to make a smooth firm dough. Knead briefly, wrap in clingfilm and chill in the fridge.
4. Boil the shallots in water for 5 minutes drain and pat dry.
5. Heat the butter and oil in an ovenproof frying pan and cook the shallots for 10 minutes until they turn golden.
6. Sprinkle on the cumin, sugar, zest, vinegar and 4 tbsp of water.
7. Cook for a further 5 minutes until the shallots are golden and the sauce is syrupy. Remove from heat.
8. 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.
9. Tuck the edges of the pastry down into the pan and bake for 25 minutes until golden.
10. Leave to cool for five minutes and turn out onto a serving plate.