Ingredients:
320g puff pastry
Plain flour for dusting
4 tbsp rapeseed oil
5-6 banana shallots, peeled, cut in half lengthways and roots trimmed
3 tbsp soft light brown sugar
4 tbsp balsamic vinegar
2 tbsp brandy
2 fresh thyme sprigs
1 fresh rosemary sprig
½ tsp sea salt flakes
½ tsp cracked black pepper
Directions:
Roll out the pastry on a lightly floured surface to around 4mm thick, then cut it into a circle measuring about 2.5cm larger in diameter than your pan
Transfer the pastry circle to a baking tray lined with non-stick baking paper, then cover and chill until needed (at least 20 minutes)
Heat the oven to 170°C/150°C fan/gas 3½. Heat the pan over a medium heat with 3 tbsp of the oil
Add the shallots, cut-side up. Cook for 3-4 minutes, then sprinkle over the brown sugar
Flip over the shallots, arrange them neatly so the base is covered and there aren’t any gaps
Turn down the heat to low, then add the balsamic vinegar and brandy
Add the leaves from the thyme and the rosemary, and let the shallots caramelise for 4-5 minutes
Sprinkle with the salt and pepper, then turn off the heat and drizzle over the remaining oil
Carefully lift the chilled pastry and lay it over the pan. Tuck the pastry over the shallots and right into the edges of the pan
Bake the tarte tatin in the oven for 25-30 minutes or until the pastry is lovely and golden
Once cooked, remove the tart from the oven and leave it to cool for 2-3 minutes
Set a board or plate upside-down on top of the pan then quickly, carefully and confidently flip the pan and board/plate to turn out the tarte
