Apple,Shallot, & Bacon Tarte Tatin

A new twist on the Tarte Tatin

On my recent trip to France I was inspired to make this sweet and savoury tart. All the ingredients are caramelized and candied, which gives it a delicious taste.  Topping the tart with goats cheese is really the icing on the tart!

Ingredients

• 500g pack butter puff pastry
• olive oil for frying
• 150g bacon or lardons
• 30g banana shallots, cut in halves
• 30g butter
• 3 red-skinned eating apples, unpeeled, cored and cut into chunky pieces
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 fresh bay leaves
• 100g goat’s cheese log

Method

• Heat the oven to 200C fan/gas
• Rolls out the pastry to 3mm thick, then cut a circle of 2-3 cm larger than the frying pan you are using, non-stick ovenproof frying pan or flameproof tatin dish.
• Keep the puff pastry chilled until needed.
• Heat a splash of oil in the frying pan and fry the bacon or 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 to 6 minutes until browned.  Transfer to the plate with the bacon.
• Add the butter to the dish and fry the apples on a medium-high heat for about 3 minutes on each side until golden.
• Add sugar and vinegar, turning the apples to coat as the mixture forms a syrup.  Season well.
• Arrange the shallots and apples on the base of the pan, some rounded-side down and some cut-side down for an attractive look.  Arrange the bay leaves.

• Lay the chilled pastry circle over the filling, tucking the edges inside the pan.

• Put the pan on a baking tray and cook for 20 to 30 minutes until the pastry is puffed and golden.

• Rest for 5 minutes then turn over onto a large plate or board.
• Crumble the goat’s cheese over the top, add ground black pepper.

• Serve with a green salad if you like.

Tips

• Place the tarte on a cutting board and let it sit for 5 minutes before cutting it into slices.
• Use a pizza cutter, it makes the job easier.