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Tarte tatin with shallots

~ For 4 peoplen ~


  • 1.5 pristine long shallots (about 600 g)
  • 5 pieces of pastry dough
  • 50 g butter
  • 1 tbsp oil
  • 2 tbsp cane sugar
  • pepper and salt


Peel the shallots and keep part in reserve to cover the crust. Heat the butter and oil in a pan and add the shallots. Fry them over a very low fire for 25 minutes, stirring well halfway. Then sprinkle the cane sugar across the shallots and let this mixture caramelize 5 minutes. Preheat the oven to 210 °C.

Place the shallots in a pie form and season with salt and pepper. Cover the mixture with pastry dough, tucking in the excess dough at the sides. Bake the pie for 30 minutes at 210 °C. When it is ready, turn it out upside-down on a flat, round dish and serve immediately.


As a variant, you can also add pieces of dried duck breast to the shallots.