- large handful of small shallots
- 100 gram sugar
- pinch of salt
- 4 small puff pastry sheets
- optional: cranberry sauce and chives for serving
Kitchen equipment needed
- 4 small tins
- small saucepan
- small whisk
- cutting board & chef’s knife
- round cutter (the size of your small tin)
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 quit liquid, so you can use also use it as a sauce. We also served the tatin with a little bit of cranberry sauce and garnished with chives. Enjoy!