Shallot Tarte Tatin скачать в хорошем качестве

Shallot Tarte Tatin

The most important part of this recipe is getting the shallots cooked right. We don’t want them to burn by cooking too quickly or at too high a heat - it takes time to make them tender. The goal is to avoid both burnt sugar and undercooked onion. Done with some patience, you get soft, almost jammy shallots, with caramelisation right to the edge. It’s as savoury as it is sweet, and very indulgent. I break down the full recipe on my substack - you can check it out here https://kitchenstudio.substack.com/p/...