What temperature should Charlie be for shallot tarte tatins?

200°C (390°F), with the tarts on the middle rack. Half to three quarters of a football of good quality lumpwood charcoal is enough to hold that heat for the 10 to 12 minute bake, until the pastry is puffed, golden and crisp.

Can I add cheese to the tarte tatins?

Yes. Tuck a few small pieces of Brie or soft goat's cheese between the shallots before laying on the pastry, using 60 to 80 g in total. Keep the pieces small so the cheese melts into the shallots without overwhelming the tart.

Why did my caramel turn too sticky?

It was probably reduced too far before the shallots went in. Simmer the butter, brown sugar and red wine vinegar for just 1 to 2 minutes until syrupy, then add the shallots, as the caramel keeps thickening while it bakes.

How do I turn the tarts out without them falling apart?

Pack the shallots snugly in the pans so they hold their shape, then rest the baked tarts for 2 minutes. Carefully invert each one onto a plate so the shallots sit on top, and serve hot with extra thyme leaves.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Mini Shallot Tarte Tatins

Name: Mini Shallot Tarte Tatins
Prep time: 20 min
Cook time: 18 min
Yield: 6
Cuisine: French
Ingredients: 500 g shallots, peeled and halved lengthways; 40 g butter; 4 tbsp brown sugar; 3 tbsp red wine vinegar; 1 tsp fresh thyme leaves; 1 sheet ready-rolled puff pastry (approx. 320 g); 1 tbsp Olive oil, for drizzling; Salt and freshly ground black pepper; Optional: 60 to 80 g Brie or soft goat’s cheese, cut into small cubes

Little puff pastry tarts with glossy shallots on top. Brown sugar brings sweetness, red wine vinegar keeps it sharp and thyme adds fragrance. Turn them out after baking in Charlie, with Brie or soft goat's cheese if you fancy it. Small tarts, plenty of flavour.

William PodburyChef

Bake

Prep20 minutes

Cook18 minutes

Serves6

DifficultyEasy

Oven temperature200°C (390°F)

RackMiddle rack

CharcoalHalf to three quarters of a football of good quality lumpwood charcoal

Ingredients

500 g shallots, peeled and halved lengthways
40 g butter
4 tbsp brown sugar
3 tbsp red wine vinegar
1 tsp fresh thyme leaves
1 sheet ready-rolled puff pastry (approx. 320 g)
1 tbsp Olive oil, for drizzling
Salt and freshly ground black pepper
Optional: 60 to 80 g Brie or soft goat’s cheese, cut into small cubes

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$9,806.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$462.00

Method

Setting up Charlie

Fill the charcoal basket with lumpwood charcoal and light. Bring Charlie to 200°C (390°F). Use the middle rack for an even bake.

Make the caramel.
In small ovenproof pans, about 10 cm, melt the butter.
Stir in the brown sugar and let it dissolve.
Add the red wine vinegar and simmer for 1 to 2 minutes until syrupy.
Place the shallots cut side down into the caramel.
Season with salt, pepper, and scatter with thyme.
Cook gently for 4 to 5 minutes.
If using, tuck a few small pieces of Brie or goat’s cheese in between the shallots.
Cut the puff pastry into circles slightly larger than the pans.
Lay a pastry circle over each, tucking down the edges.
Divide 1 tbsp olive oil across the six tarts and sprinkle with salt.
Bake on the middle rack at 200°C (390°F) for 10 to 12 minutes, until puffed, golden, and crisp.
Rest for 2 minutes.
Carefully invert onto plates so the shallots and melted cheese, if using, are on top.
Serve hot, with extra thyme leaves if desired.

Tips

Keep the shallots snug in the pans so they hold their shape when inverted. Do not over-reduce the caramel before adding the shallots or it can become too sticky during baking. A light drizzle of olive oil and a small pinch of salt on the pastry help it bake up especially crisp. If using cheese, add only a few small pieces between the shallots so it melts in without overwhelming the tart.

More recipes

The cook

William Podbury

Chef

William Podbury is a professional chef and open fire cooking expert. Formerly a chef at Embers in Northampton, his cooking is all about harnessing fire and smoke to get the very best from great ingredients.

More recipes by William Podbury

Frequently asked questions

What temperature should Charlie be for shallot tarte tatins?

200°C (390°F), with the tarts on the middle rack. Half to three quarters of a football of good quality lumpwood charcoal is enough to hold that heat for the 10 to 12 minute bake, until the pastry is puffed, golden and crisp.
Can I add cheese to the tarte tatins?

Yes. Tuck a few small pieces of Brie or soft goat's cheese between the shallots before laying on the pastry, using 60 to 80 g in total. Keep the pieces small so the cheese melts into the shallots without overwhelming the tart.
Why did my caramel turn too sticky?

It was probably reduced too far before the shallots went in. Simmer the butter, brown sugar and red wine vinegar for just 1 to 2 minutes until syrupy, then add the shallots, as the caramel keeps thickening while it bakes.
How do I turn the tarts out without them falling apart?

Pack the shallots snugly in the pans so they hold their shape, then rest the baked tarts for 2 minutes. Carefully invert each one onto a plate so the shallots sit on top, and serve hot with extra thyme leaves.