Recipe

Onion Tarte Tatin Recipe

Add Step-by-Step Photos	Virtualsteve / All my dishes 1 year, 1 month ago The tarte tatin is an upside down tarte first created in 1898. Whilst there are versions with apple, pears, tomatoes etc - this one with onions is superbly sweet and an excellent main course with a plain green salad and a little quartered tomato Prep:30m Cook:55m Servings:6	Virtualstev
	upside down tarte conversation piece

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Ingredients

750 gm (1 lb 10 oz) of large brown, unpeeled, (French) onions (sometimes called shallots)

50 gm (2 oz) butter

1 Tbsp Extra Virgin olive oil

3 Tbsp soft brown sugar

3 Tbsp Balsamic vinegar

125 gm (1 cup) wholemeal flour

1 Tbsp French mustard

60 gm (2 1/2 oz) butter

1 egg yolk

5 Tbsp cold water

Pinch of sea salt

Directions

Shallots can be peeled more easily if you put them in a pot of boiling water for 15 minutes, then drain, cool slightly and peel from the top down, cutting the last bit of with a paring knife. (Do not cut of the complete root end of the shallot or your onions will fall apart)

Put oil and butter in a large frying or saute pan, add peeled shallots and cook over a simmering heat for 10 minutes, stirring often to coat the onions in the oil/butter mixture.

Once onions have softened, add sugar, 4 of the 5 tablespoons of cold water, and vinegar. Stir and continue simmering for 20 minutes. Liquid will reduce and become like syrup. Kitchen will smell fantastic!

In the meantime make pastry by adding flour, salt, 60 gm butter allotment and mustard to your mixer. On low speed mix until mixture looks a little like breadcrumbs. Stop mixer, add egg yolk and 1 tablespoon of water and then mix on low speed again to form dough. Gather dough together and press into a ball. Cover with plastic wrap and refrigerate whilst onions are cooking.

Butter a 20 cm (8 in) ceramic or round metal pie dish. Lay onions over entire bottom of dish. Drip remaining syrup over top of onions.

Place a piece of baking paper on your table and roll dough out to the size of the dish. Then reverse and place pastry dough over the top of the onions and peel off the baking paper. Slightly press dough into the onions - entire top of onions to the edges of the dish should be covered.

Bake in oven for 25 minutes or until golden brown.

Remove dish from oven, allow to stand and cool slightly for 5 minutes.

Take a plate, slightly larger than the dish and put on top, then gently overturn the two items so that the tarte drops nicely on to the plate.

Slice and serve whilst warm. Enjoy.

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