Small onion tarte tatins

Small onion tarte tatins

Total: 55 min. | Active: 50 min.
vegetarian
Nutritional value / piece: 200 kcal
, Fat: 11 g
, Carbohydrate: 23 g
, Protein: 2 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Caramel

40 g sugar
20 g butter
220 g onions (e.g. ProSpecieRara pear-shaped onions), quartered
2 sprigs rosemary, finely chopped
2 tbsp apple vinegar
1 ½ tbsp apple jelly

Tarte tatins

1 puff pastry dough, rolled into a circle

Return to the oven

¼ tsp sea salt
a little pepper
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Utensils

6 mini tart tins (each approx. 10 cm in diameter), bases lined neatly with baking paper

How it's done

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Caramel

Sprinkle the sugar into the prepared tart tins. Caramelize for approx. 5 mins. on the bottom shelf of an oven preheated to 200°C until the sugar turns a light brown colour, then remove. Spread the butter on top of the caramel. Mix the onions, rosemary, cider vinegar and apple jelly, place cut side down in the caramel. Increase the temperature to 220°C.

Tarte tatins

Cut 6 circles (approx. 12 cm in diameter) from the puff pastry. Place the dough loosely over the onions, score a cross in the middle. Make a rim between the onions and the edge of the tin.

Return to the oven

Approx. 20 mins. in the centre of a preheated oven. Remove, leave to stand for approx. 2 mins., carefully tip out, remove the baking paper, season. Serve the tarts warm or cold.

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