• 100g caster sugar
  • 50g unsalted butter
  • 200ml stout
  • 20g black treacle
  • 1 tbsp vegetable oil
  • 500g round shallots, peeled and halved through the root
  • 320g all-butter puff pastry
  • a small handful flat-leaf parsley, finely chopped
  • 250g goat's curd


  • STEP 1

    Gently heat the sugar in a deep frying pan, swirling the pan until the sugar is dissolved. Turn up the heat slightly and cook until the caramel is the colour of a rusty penny. Carefully add the butter and swirl until dissolved, then add the stout and treacle, stir to dissolve and reduce until syrupy. Cool.

  • STEP 2

    Heat the vegetable oil in a 23cm ovenproof frying pan, add the shallots, cut-side down, and cook until deeply caramelised. Scoop out and cool.

  • STEP 3

    Pour the caramel into the ovenproof frying pan, then put all of the shallots back inside in an even layer, cut-side down. Unroll the puff pastry sheet, roughly cut to a circle the size of the frying pan, and drape over the shallots, tucking it in around the edges, then prick all over with a fork. Chill.

  • STEP 4

    Heat the oven to 220C/fan 200C/gas 7. Bake for 20 minutes or until the pastry is golden and crisp. Let it stand for 5 minutes before putting a plate over the tart and carefully inverting. Scatter with the parsley and serve with goat’s curd.


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