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Apple, shallot, bacon and goat’s cheese tarte tatin

Name: Apple, shallot, bacon and goat’s cheese tarte tatin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 500g pack all-butter puff pastry; Olive oil for frying; 150g British bacon lardons; 3 banana shallots, halved; 30g butter; 3 British red-skinned eating apples, unpeeled, cored and cut into chunky pieces; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 2 fresh bay leaves; 100g goat’s cheese log (unrinded); You’ll also need…; Non-stick ovenproof frying pan (or flameproof tatin dish)

Published: 4 Oct 19
Updated: 18 Mar 24

The sweet and savoury combination of apples, shallots, bacon and goat’s cheese makes this sticky tarte tatin recipe ever so moreish.

Easy
September 2019

Test kitchen approved

Serves 6
Hands-on time 25-30 min, oven time 20-25 min

The sweet and savoury combination of apples, shallots, bacon and goat’s cheese makes this sticky tarte tatin recipe ever so moreish.

Nutrition: per serving

Calories: 499kcals
Fat: 31.1g (14.9g saturated)
Protein: 12.6g
Carbohydrates: 40.7g (14.3g sugars)
Fibre: 2.8g
Salt: 1.8g

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Ingredients

500g pack all-butter puff pastry
Olive oil for frying
150g British bacon lardons
3 banana shallots, halved
30g butter
3 British red-skinned eating apples, unpeeled, cored and cut into chunky pieces
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 fresh bay leaves
100g goat’s cheese log (unrinded)

You’ll also need…

Non-stick ovenproof frying pan (or flameproof tatin dish)

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Method

Heat the oven to 220°C/200°C fan/gas 7. Roll out the pastry to 3mm thick, then cut a circle 2-3cm larger than the frying pan/dish you’re using. Chill until needed. (Chill or freeze leftover pastry to use another day.)
Heat a splash of oil in the pan/dish and fry the lardons until crisp. Use a slotted spoon to transfer the bacon lardons to a plate lined with kitchen paper.
Fry the shallots in the bacon fat for 5-6 minutes until browned. Transfer to the plate with the bacon. Add the butter to the pan/dish and fry the apples on a medium-high heat for about 3 minutes on each side until golden. Add the sugar and vinegar, turning the apples to coat as the mixture forms a syrup. Season well.

Arrange the shallots in the base of the pan/dish, some rounded-side down and some cut-side down for an attractive look, with the bay leaves.
Lay the chilled pastry circle over the filling, tucking the edges inside the pan. Put the pan on a baking tray, then cook for 20-25 minutes until the pastry is puffed and golden. Rest for 5 minutes, then turn out onto a large plate or board. (Wear oven gloves to protect your hands. Hold the plate/board upside-down over the tart, then invert.)
Crumble the goat’s cheese over the top, add ground black pepper and serve with a green salad, if you like.