You can make many tarte tatin recipes, not just with fruit. From endives with cheese to tomato tarte tatin, they are absolutely delicious tarts, which you can serve as a first course or at a summer dinner . Today, a cake that falls in love, the red onion tarte tatin recipe . You'll love it!

To make the tarte tatin, I highly recommend using Emile Henry's special tarte tatin set, not only because of its breadth but because you do all the steps in it: from caramelizing the onions to baking and inverting.

The breadth of the casserole and the plate of the set is very appreciated in these cakes, especially if you use refrigerated doughs, which tend to be large (in addition, it allows you to have all the seasoning of the cake well distributed, and in quantity, and make cakes very pretty tatins).

And the fact that it is a set prepared for this offers you security: if you have to handle the caramel between several utensils or if you do not have an optimal set for turning the cake, the tarte tatin process can be somewhat delicate, with danger of burning With the Emile Henry set, this process is easy and safe (besides being beautiful and most versatile!).

I hope you'll be encouraged by this salty tarte tatin recipe (salty due to the use of onion, but it's really sweet!). It is an ideal option for a dinner, to take to a picnic or to surprise whoever you want.

Tarte Tatin Mold Emile Henry


For the shortcrust pastry*:

  • 250g of flour
  • 125 g butter (must be very cold)
  • 5g of salt
  • 5cl of water
  • 1 egg yolk

*If you want, you can use shortcrust pastry or refrigerated breeze, or puff pastry. By avoiding making it at home, it will be a quicker version of this recipe.

To decorate:

  • 8 red onions (about 3 kg)
  • 3 tablespoons of olive oil
  • 45g butter
  • 2 tablespoons of sugar
  • 4 tablespoons balsamic vinegar
  • 1 small bunch of fresh thyme
  • Salt
  • Pepper

Tarte Tatin Mold Emile Henry


For the homemade shortcrust pastry (you'll skip this step if you're using refrigerated shortcrust pastry):

  1. Mix the butter cut into pieces with the flour and salt with your fingertips until you get a “fine semolina”.
  2. Add the egg yolk, the water and mix it all together until you get a homogeneous ball. Do not overwork the dough and use the palm of your hand to manipulate it, with quick movements.
  3. Let the dough rest for at least 30 min in the fridge.

Preparation of the tarte tatin:

  1. Peel the onions. Cut an onion in half and the rest into large wedges.
  2. Heat the oil and butter in the Tata Tatin Emile Henry set casserole over low heat. Add the onions and sauté for 5 minutes. Then add the sugar, vinegar, salt and pepper.
  3. Let them cook for 5 minutes and remember to turn them gently.
  4. Cover and let it cook over very low heat for 30 minutes.
  5. Remove from heat and allow to cool slightly, uncovered.
  6. Meanwhile, take the broken dough out of the fridge and roll it out with a rolling pin (the marble rolling pin is ideal for these doughs, because it keeps them cold).
  7. With the help of a spatula or a fork, move the onion that you had cut in half (and now it is already cooked) to the center of the casserole, and place the rest of the quarters in a spiral around it. The way you place them now will be how they will be on the cake, so arrange them nicely (or totally loose if you want to make a cake look wilder and less organized).
  8. If you have organized the onions in a nice way and you have leftovers, place them in a second layer on top of the first one as level as possible (as we will invert it later, this second layer on top will not be appreciated).
  9. Next, cover the onions with the shortcrust pastry, tucking the edges well to the sides.
  10. Bake and cook for about 25 or 30 minutes in a preheated oven at 180 °C, until you see the dough made. Get out of the oven and let it rest for a few minutes.
  11. When 10 minutes have passed, use the plate from the Tarte tatin set to cover the casserole and invert it over it (quickly and without hesitation), so that the tart will sit on the plate. Serve the tarte tatin on the plate directly at the table and sprinkle with fresh thyme.

Tarte Tatin Mold Emile Henry

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