Chestnut & Shallot Tarte Tatin

A savoury twist on the French classic, featuring sweet caramelised shallots, Whole Chestnuts and fragrant herbs beneath crisp golden puff pastry. Impressive enough for festive entertaining yet surprisingly simple to prepare.


Written by Angelica Udenweze
50 minutes Serves 6 Intermediate
Chestnut & Shallot Tarte Tatin
Ingredients
  • 3 tbsp olive oil
  • 6 banana shallots, peeled and halved lengthways
  • 1 pouch Merchant Gourmet Whole Chestnuts
  • 3 tbsp brown sugar
  • 4 tbsp balsamic vinegar
  • 3 thyme sprigs, plus extra to serve
  • 2 rosemary sprigs
  • Splash of water
  • Salt and black pepper
  • 320g pre-made puff pastry

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Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 180°C / 160°C fan.
  2. Roll the puff pastry into a circle approximately 2.5cm larger than your ovenproof frying pan. Chill until needed.
  3. Heat the olive oil in a 25cm ovenproof non-stick pan over a medium heat.
  4. Arrange the shallots cut-side up and cook for around 5 minutes until beginning to colour.
  5. Add the Merchant Gourmet Whole Chestnuts.
  6. Sprinkle over the brown sugar, then carefully turn the shallots over and arrange everything neatly in the pan.
  7. Reduce the heat and add the balsamic vinegar, thyme, rosemary and a splash of water.
  8. Simmer gently for 5 minutes until slightly thickened. Season with salt and black pepper.
  9. Remove from the heat and place the chilled pastry over the top, tucking the edges into the pan.
  10. Bake for 25–30 minutes until the pastry is puffed and deeply golden.
  11. Leave to cool for 5 minutes.
  12. Carefully place a serving board or large plate over the pan and invert the tart.
  13. Finish with extra thyme sprigs and serve.

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