Shallot and Orange Tart with Cranberry and Chives
RECIPE NOTES
Note: make sure your pan is oven-safe (no plastic) and either cast iron or stainless steel is best
Note: make sure your pan is oven-safe (no plastic) and either cast iron or stainless steel is best
INGREDIENTS
1 roll puff pastry
5 shallots, topped, tailed, halved and peeled
Decent 2 inch knob of butter (approx 75 - 100 g)
1/3 cup sugar
Pinch salt and black pepper
2 tsp caraway seeds (or your festive herbs of choice: thyme, chopped rosemary)
1 orange zest and juice
Cranberry jam
Chives, finely chopped
Crème fraîche
INSTRUCTIONS
- 1
Oven to 200c
- 2
Cut your puff pastry to the size of the top of your pan and then set aside
- 3
Melt butter and sugar together in your pan of choice on medium heat until starting to brown and add shallots halved side down, cook for 5 minutes with caraway seeds, salt and pepper until shallots start to brown
- 4
Then add orange zest and juice and put the lid on for a further 5 minutes or until deeply caramelized
- 5
Take off heat, let it cool for 5 minutes before adding your puff pastry on top quickly, pinch edges to the edges of the pan so it sticks there and then poke holes all across it
- 6
Oven for about 12-15 minutes or until golden brown pastry
- 7
Let the tart sit outside the oven for about 5 minutes (minimum) until trying to flip onto a plate or board - be careful to make sure you have a bigger plate/board than the pan so it doesn’t leak the hot juices on you
- 8
Serve with cranberry jam, chopped chives and creme fraiche