A twist of the ordinary tatin. Why not try mini individual tarts also.
In a frying pan with a heat proof handle, sprinkle in the sugar and the teaspoon of butter. Place onto a hob for 2/3mins on a high heat until a dark caramel is formed. Take off the heat once caramel is formed. Slice the shallots in half and peel them. Slice the black pudding into 1cm thickness (give or take). Now, around the outside of the pan, place down the black pudding. In the middle, place down the shallots to form like a flower. Cut around the puff pastry and lay it on top of the pan. Tuck it in and around with a spoon or fork. Pierce the top of the pastry with a knife in the middle to allow steam to escape.
Bake at 200°c for 15mins just until the pastry is crispy and the shallots have softened. When tipping out, be careful you don't tip it towards yourself, and make sure the plate fits right over the pan. Take your time while flipping it also. When you have it flipped, remove the pan, slice and tuck in.
(For washing the pan, place some water in and place it back on the hob to melt off any remaining sugar.)
- 120g of caster sugar
- 1tsp of butter
- Clonakilty Black Pudding
- 4 shallots
- 1 sheet of ready rolled puff pastry