Mini shallot tarte tatin

Preparation – 10 minutes

Slowly melt the sugar in the small saucepan to create a light caramel. Add a pinch of salt and stir with a whisk until it's a smooth and beautiful caramel. be careful, caramel is very hot!

Pour the caramel on the bottom of the small tins, it just has to be a very thin layer. Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Peel the shallots and cut them in halves.

Arrange the shallots on top of the caramel layer. Use a round cutter to cut out the puff pastry so it will fit on top of the mini tins. Poke a few small holes in the puff pastry, so it won't puff up too much.

If you decided to create a cranberry sauce yourself, it's very easy. Add some cranberries with a little bit of orange juice and a tablespoon of sugar in a saucepan and let them boil until the cranberries pop.

Use an immersion blender to make the sauce a bit smoother.  

Baking the mini shallot tarte tatin – 20 minutes

Bake the tarte tatins in the oven for about 20 to 25 minutes, depending on the size of them and the power of your oven. Place them on a plate with the shallots pointing upwards. The caramel became quite liquid, so you can use also use it as a sauce.

You can also serve the tatin with a little bit of cranberry sauce and garnished with chives. Enjoy!