Onion Tarte Tatin

You can make many tarte tatin recipes, not only with fruit. From endives with cheese to tomato tarte tatin, they are absolutely delicious tarts, that you can serve as a starter or at a summer dinner. Today, a tart that will win your heart, the red onion tarte tatin recipe. You'll love it!

To make tarte Tatin, I highly recommend using the special Emile Henry tarte Tatin Set, not only for its roominess but because you can do every step in it: from caramelizing the onions to baking and flipping.

The spacious casserole and the plate of the Set are a real plus for these pies, especially if you use refrigerated doughs, which tend to be large (it also lets you spread all the filling evenly, in generous amounts, and make very pretty tartes Tatin).

And the fact that it’s a Set designed for this gives you confidence: if you have to handle the caramel between several utensils or don’t have an optimal Set for flipping the pie, making a tarte Tatin can be a bit delicate, with a risk of burning yourself. With the Emile Henry Set this process is easy and safe (Besides being gorgeous and extremely versatile!).

I hope you get inspired by this savory tarte tatin recipe (savory because of the use of onion, but it turns out very sweet!). It's an ideal option for dinner, for taking to a picnic or to surprise whoever you want.

Molde Tarta Tatin Emile Henry

Ingredients

For the shortcrust pastry*:

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

*If you like, you can use refrigerated shortcrust or pâte brisée, or puff pastry as a substitute. By avoiding making it from scratch, this will be a faster version of the recipe.

For garnish:

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

Molde Tarta Tatin Emile Henry

Method

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

1. Rub the butter cut into small pieces into the flour and salt with your fingertips until you obtain a “fine semolina” texture.
2. Add the egg yolk, the water and bring everything together until you get a homogeneous ball. Do not overwork the dough and use the palm of your hand to handle it, with quick movements.
3. Let the dough rest for at least 30 minutes in the refrigerator.

Tarte tatin preparation:

1. Peel the onions. Cut one onion in half and the rest into large wedges.
2. Heat the oil and butter in the Emile Henry Tarte Tatin Setsaucepan 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 over gently.
4. Cover and let it simmer over very low heat for 30 minutes.
5. Remove from heat and let cool a little, uncovered.
6. Meanwhile, take the shortcrust pastry 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 you had cut in half (which is now cooked) to the center of the pan, and arrange the remaining quarters in a spiral around it. Exactly how you place them now will be how they appear in the tart, so arrange them nicely (or totally freely if you want a tart with a wilder, more disorganized look).
8. If you have arranged the onions nicely and have leftovers, place them in a second layer on top of the first as level as possible (since we will invert it later, this top second layer will not be noticeable).
9. Next, cover the onions with the shortcrust pastry, tucking the edges well down the sides.
10. Bake and cook for about 25 to 30 minutes in an oven preheated to 180 °C, until you see the pastry done. Remove from the oven and let it rest for a few minutes.
11. After 10 minutes, using the plate from the tarte Tatin Set, cover the casserole and flip it onto the plate (in one quick, confident motion), so the tart settles on the plate. Serve the tarte Tatin on the plate directly at the table and sprinkle with fresh thyme.

Molde Tarta Tatin Emile Henry