Camembert and shallot tart tatin
Light and airy Tarte Tatin, perfect for a summers day.
Published:
Recipe courtesy of Le Rustique / Alex Head at Social Pantry
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.
