Caramelised shallot tarts recipe

  • Serves 6
  • 20 mins to prepare and 55 mins to cook
  • 452 calories / serving
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134631 Caramelized Shallot Tarts HERO

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.

  • Ingredients

  • 600g fresh shallots
  • 30ml olive oil
  • 1tbsp icing sugar
  • 2 rolls of ready made puff pastry
  • 100g light sultanas
  • 50g pine nuts
  • 30g unsalted butter
  • salt
  • pepper
  • 200ml water
  • 1tbsp flour for rolling
  • Energy 1870kj 452kcal 23%
  • Fat 38g 54%
  • Saturates 15g 76%
  • Sugars 19g 21%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 23.2g Protein 3.1g Fibre 2.6g


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