Recipes from an Edwardian Country House by Jane Fearnley-Whittingstall

Author:Jane Fearnley-Whittingstall
Language: eng
Format: epub
Publisher: Marble Arch Press

Upside-Down Shallot Tart.

Serves 4

This recipe comes from It’s Raining Plums, a collection of Daily Telegraph readers’ recipes edited by Xanthe Clay, who described it as “supremely good, dark and savoury as roast meat.”

900G/2LB SHALLOTS

50G/13/4 OZ BUTTER

3 TABLESPOONS DARK BROWN SUGAR

2 TABLESPOONS BALSAMIC VINEGAR

1 TABLESPOON WORCESTERSHIRE SAUCE

4 TABLESPOONS WATER

1 TABLESPOON FRESH SAGE, CHOPPED

340G/12OZ SHORTCRUST PASTRY (SEE HERE)

Peel enough shallots to cover the base of a 20–25cm ovenproof frying pan. Cook them in boiling water for 5 minutes. Drain them well. Heat the butter in the pan and fry the shallots until golden. When the shallots are coloured all over, add the rest of the ingredients, except the pastry, and simmer until the shallots are bathed in dark syrup. (You can make the tart in advance up to this point.)

Roll out the pastry into a circle a little larger than the pan and lay it over the shallots. Tuck in the edges. Bake at 200°C for 20–25 minutes until the pastry is golden and cooked all through. Invert on to a plate so that the shallots are on top. Eat warm.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.