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Prep time
20 minutes
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Cook time
30 minutes
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Serves
8
Author Notes
The classic tarte Tatin has been reinvented many times since its accidental creation in the late 19th century at the Hôtel Tatin in Lamotte-Beuvron, France. The story goes that the hotel’s owners, the Tatin sisters, Stéphanie and Caroline, came up with the dessert after botching an apple pie. Now, the tarte Tatin is adored worldwide, and includes pears, peaches, and savory vegetable versions. Here I paired the increasingly popular shallot variation of tarte Tatin with the tangy sweetness of cherries and sherry vinegar. A shave of nutty parmesan or comté at the end will have you questioning whether this is lunch or dessert. I’ll happily consider it both. —César Pérez
Ingredients
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4
shallots, peeled and halved lengthwise
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1 tablespoon
olive oil
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2 tablespoons
granulated sugar
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4 tablespoons
sherry vinegar
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2 tablespoons
cold butter
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1 cup
cherries, pitted, fresh or frozen and thawed
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1
fresh bay leaf
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2 sprigs
fresh thyme
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Salt and pepper, to taste
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1
sheet store-bought puff pastry, thawed, rolled and cut into an 8-inch disc
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Shaved parmesan, comté, or any hard cheese, for garnish
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Chopped chives, for garnish
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Flaky salt, for garnish
Directions
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Preheat the oven to 400°F/204°C. In an 8.5-inch oven proof pan, caramelize shallots in olive oil over medium-high heat, about 5 minutes per side. Once deep golden brown, remove from the pan and set aside.
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Add sugar and cook over medium heat until it becomes a deep golden caramel.
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Deglaze with sherry vinegar and stir in cold butter. Add the shallots back into the pan cut side down along with the cherries. Add thyme and bay leaf and season with salt and pepper.
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Cook everything together over medium heat for 5 minutes. Cover everything with the disc of pastry, tucking the sides in with a spoon. Use a knife to prick a few holes in the top and transfer in the oven for 30 minutes, or until puffed and golden. Allow to cool for 5 minutes before turning out onto a plate. Top with shaved cheese, chives, and flaky salt.
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