Apple, shallot, bacon and goat’s cheese tarte tatin
- September 2019
- 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.
- 31.1g (14.9g saturated)
- 40.7g (14.3g sugars)
- 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)
- 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.
Have the filling and pastry ready to go up to a few hours ahead, then keep chilled, separately, in the fridge.
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