It all started two years ago with Laurie wondering if anyone would bake with her the whole book 'Baking from My Home to Yours' by Dorie Greenspan and now we are 308 bakers !!
To celebrate we could choose between Tarte Tatin and Cocoa-Buttermilk Birthday Cake.ù
I really felt tatiny on New Year's Eve ( maybe wishing for a total flip-over?) so I made the apple tarte as in Dorie's recipe and a savoury shallott's one from an italian cookbook ('Fare Festa' Michela e Paola Brengola).
In the apple one I used a sweet crust while for the savoury tarte I used a store bought puff pastry.
You can find this week's recipes on Laurie's blog I'll give you the similar recipe for the shallots tarte .
1 Kg of big shallots (mine weren't so big but I added some fresh cipolline)
90 gr brown sugar
90 gr butter
Melt butter and sugar in an oven proof pan and arrange as neatly as you can the quartered shallots on top. Let the sugar melt and become caramel color on a very slow flame (around 20 minutes) and let cool. Cut a disc out of your pastry slightly larger than your pan and put on top of the shallots tucking the hanging in (?). Bake in a 200° C oven for around 20 25 minutes. Reverse the tarte on a serving dish while the sugar is still warm.