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Camembert and shallot tart tatin

Light and airy Tarte Tatin, perfect for a summers day.

Tarte Tatin

Recipe courtesy of Le Rustique / Alex Head at Social Pantry

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Method

  • Step 1

    Preheat the oven to 180°C/160°C F/Gas Mark 4.

  • Step 2

    Peel the shallots and cut them in half lengthways. Face them up on a baking tray with a slight drizzle of olive oil.

  • Step 3

    Cook for 8–10 minutes and cover with cling film when out of the oven so they can steam slightly.

  • Step 4

    Roll out the pastry and cut round the base of each tart tin.

  • Step 5

    Line the tart cases with some greaseproof and place a teaspoon of butter and sugar in each of the tart cases. Place two shallot halves in each tin.

  • Step 6

    Cover with the pastry and gently pinch in the sides.

  • Step 7

    Cook at for a further 10 minutes or until the pastry is cooked and slightly brown.

  • Step 8

    Take out of the oven when cooked, turn out each tart and place back on the tray.

  • Step 9

    Cover each tart with sliced Le Rustique Camembert and tarragon. Season each tart and bake for a further five minutes until the cheese has melted.

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