ALWAYS A WINNER Tatins
The classic tarte tatin, made with apples and caramel, is a genius dish. We’ve used that as a starting point and created three variations: two sweet and one savoury. Tatins may seem cheffy but trust us – they’re not so tricky and they taste as good as they look
Shallot, bacon and thyme tatin, p24
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS CHARLIE RICHARDS STYLING MORAG FARQUHAR
NEXT MONTH
Pasta gets the triple treatment
Marzipan and choc-chip pear tatin
Shallot, bacon and thyme tatin
SERVES 8. HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN
• Olive oil for frying
• 800g banana shallots, peeled and halved
• 200g British free-range bacon lardons
• 150g mascarpone
• 1 large garlic clove, crushed
• 110g caster sugar
• 375g block all-butter puff pastry
• Plain flour for dusting
• Fresh thyme leaves to serve
1 Heat the oven to 220°C/200°C fan/gas 7. In a large frying pan, heat a glug of oil and fry the shallots for 15 minutes over a low heat until starting to soften. Transfer to a bowl and set aside. Add the bacon lardons to the pan and fry for 5-10 minutes until crisp, then add them to the shallots in the bowl.