Peel the shallots and leave the whole. Heat the oil until its spitting in a large frying pan and cook the shallots until they soften and start to brown. When the shallots start to brown turn down the heat, pour in the water, add the sultanas, icing sugar and simmer gently on a low heat for 30 minutes, stirring occasionally. The shallots should become lightly caramelised.
Butter the tartlet cases.
Preheat oven to 210° C/ Gas 7.
Drain any excess liquid from the shallots and sultanas and remove from the heat. Distribute between the tartlet tins laying them out in a neat orderly fashion. Lightly flour a work-surface and roll out the pastry. Gently roll with a rolling pin until pliable. Cut 6 circles of pastry a little larger than each of the tartlet cases.
Cover each of the tartlet cases with the pastry, tucking the edges underneath the shallots with the handle of a spoon. Place in the oven and cook for 25 minutes or until pastry is golden brown. Five minutes before the end of cooking, heat a small frying pan and toast the pine nuts until they start to brown.
Remove the tartlets from the oven, allow to cool for 3-4 minutes. Turn the tarts upside down onto a plate so the pastry is on the bottom and garnish with sprinkled toasted pine nuts.
Serve warm with a salad.