Onion Tart Tatin

There are many different tarte tatin recipes you can make, not just with fruit. From endives with cheese to tomato tarte tatin, these are absolutely delicious tarts, which you can serve as a first course or at a summer dinner . Today, a tart that you will fall in love with, the red onion tarte tatin recipe . You will love it!

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

The spaciousness of the casserole and plate in the set is very welcome for these tarts, especially if you use refrigerated doughs, which tend to be large (in addition, it allows you to arrange all the seasoning for the cake well distributed, and in quantity, and make very pretty tartes tatins).

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

I hope you'll be inspired by this recipe for a savory tarte tatin (savory because of the onion, but very sweet!). It's an ideal option for dinner, to take on a picnic or to surprise whoever you want.

Emile Henry Tarte Tatin Mold

Ingredients

For the shortcrust pastry*:

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

*If you want, you can use refrigerated shortcrust pastry, or puff pastry instead. By not making it homemade, it will be a quicker version of this recipe.

To decorate:

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

Emile Henry Tarte Tatin Mold

Elaboration

For the homemade shortcrust pastry (you can skip this step if you use refrigerated shortcrust pastry):

1. Using your fingertips, mix the butter cut into small pieces with the flour and salt until you obtain a “fine semolina”.
2. Add the egg yolk and water and mix everything together until you get a smooth ball. Don't overwork the dough and use the palm of your hand to manipulate it, using quick movements.
3. Let the dough rest for at least 30 minutes in the refrigerator.

Preparation of the tarte tatin:

1. Peel the onions. Cut one onion in half and the rest into large wedges.
2. Heat the oil and butter in the casserole dish from the Tata Tatin Emile Henry set over a 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 shortcrust pastry out of the fridge and roll it out with a rolling pin (a marble rolling pin is ideal for these doughs, because it keeps them cold).
7. Using a spatula or fork, move the halved (and now cooked) onion to the center of the pan, and arrange the remaining quarters in a spiral around it. How you arrange them now is how they will be in the pie, so arrange them in a pretty way (or completely free if you want to make a pie with a wilder, more disorganized appearance).
8. If you have arranged the onions in a nice way and you have some left over, place them in a second layer on top of the first one as level as possible (since we will invert it later, this second top layer will not be noticeable).
9. Next, cover the onions with the shortcrust pastry, tucking the edges well towards the sides.
10. Bake and cook for about 25 to 30 minutes in a preheated oven at 180 °C, until the dough appears cooked. Remove from the oven and let it rest for a few minutes.
11. After 10 minutes, use the plate from the Tarte Tatin set to cover the casserole and invert it onto the plate (in a quick, steady motion) so that the tarte will settle onto the plate. Serve the tarte tatin on the plate directly onto the table and sprinkle with fresh thyme.

Emile Henry Tarte Tatin Mold