WINTER SHALLOT TARTE TATIN, BRIE, CARAMELISED PEAR By Chef Rory Larkin
SERVES 4
COOKING TIME 1H
PREP TIME 25 MINS
6. Preheat your oven to 180 o C. In individual oven-proof pans or ramekins, arrange the chilled shallots cut side down in a tight, circular pattern, with a sprig of thyme. 7. Pour a little of the remaining glaze over the top, making sure you reserve some for garnish. 8. Place a disc of puff pastry over the top of the shallots in each pan, tucking the edges down around the shallots. Bake in the preheated oven for 12-18 minutes or until the puff pastry is golden and crisp. 9. Allow the tart to cool for a few minutes before carefully inverting it onto a serving plate. To finish: 1. Place each shallot tarte tatin in the centre of a plate. Pipe a generous amount of caramelised pear purée around the plate. Spoon the chilled Brie cream on top of the tarte tatin for a luxurious finish. *Allergens: Eggs, Gluten, Milk, Soy, Sulphites, Wheat.
INGREDIENTS For the shallot Tarte Tatin: 100g
and the mixture is smooth. 2. Bring the mixture to a gentle boil and cook for 2-3 minutes, ensuring the agar is fully dissolved, then season to taste. 3. Pour the Brie mixture through a sieve or blend it until smooth. Refrigerate until needed. Make the caramelised pear purée: 1. Chop the pears (keeping the skin on) and place on a baking tray. 2. Cover with sugar and bake in a hot oven to 180 o C until fully caramelised, about 20-30 minutes. 3. Blend the mixture until smooth then place aside until needed. Make the shallot tarte tatin: 1. First add oil to a large frying pan over medium heat. 2. Add the halved shallots, cut side down, and cook until the start to caramelise. 3. Once the shallots are golden, flip them and add honey, Madeira wine, balsamic vinegar, miso and thyme. 4. Stir gently to coat the shallots in the mixture, then cook in the mixture until the liquid reduces to a syrupy consistency and the shallots are fully cooked and glazed, about 5 minutes. 5. Remove the shallots from the heat and let them cool. Once cooled, refrigerate the shallots and their glaze until completely chilled.
Puff pastry, cut into 4 discs Shallots, peeled and halved lengthways
250g
100g 30g 30g 1 tsp
Madeira wine
Honey
President unsalted butter
Miso
5g
Fresh thyme
30g Olive oil For the caramelized pear purée: 4 Ripe conference pears (skin on, core removed)
100g Sugar Juice of one lemon For the Cricket St Thomas Brie Cream: 120g
Cricket St Thomas Brie (rind removed)
220g 100g
Double cream
Milk
3g
Agar
0.5g
Salt
METHOD Make the Brie cream: 1. In a saucepan, combine the Cricket St Thomas Brie , double cream and milk over medium heat. Add agar and stir occasionally until the Cricket St Thomas Brie has melted
Available in 135g, 1.1Kg RW & 2.3Kg RW
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