Recipes  /  Tatin d'échalotes aux raisins secs

Tatin d'échalotes aux raisins secs

Origin : Alpes du Sud
Starter
tarte tatin
Preparation time
20 min
Cooking time
30 min
Easy

Some history

Churned butter: Made the traditional way by churning matured cream, churned butter boasts a creamy texture that’s ideal for lovers of authentic flavours.

Ingredients

  • 1kg shallots
  • 25g Terre de l'Alpe churned butter
  • 1tbs cider vinegar
  • 15g unrefined brown sugar
  • 20g sultanas
  • 1 roll of puff pastry
  • Sprigs of thyme
  • Salt and pepper

Preparation

Heat the oven to 180°C (355°F).
Peel the shallots.
Melt the butter in a deep frying pan. Add the shallots and cider vinegar, and cook down on a low heat for about 20 minutes.
Add the sugar, season with salt and pepper, and cook for a few more minutes.
Grease a tart tin and arrange the sultanas, then the shallots.
Cover them with the puff pastry, pressing it firmly against the dish edge. Prick the pastry with a fork, then bake for about 30 minutes.
Remove the tart from the oven and turn it out.
Add a few chopped thyme sprigs and serve immediately.

 

 

Thanks : 

Recipe made by Sandrine Saadi (Fraise&Basilic).



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