Ingredients
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
Caramelize
Tarte tatin
Return to the oven
Utensils
For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
How it's done
Caramelize
Spread the sugar in the prepared tin. In the centre of an oven preheated to 220 °C, caramelize the sugar for approx. 8 mins. until light brown, then remove from the oven. Mix the onions, thyme, fennel seeds and balsamic, spread on top of the caramel along with the butter, season with salt.
Bake
Approx. 20 mins. in the centre of the oven. Remove the tart from the oven.
Tarte tatin
Roll out the pastry, prick firmly with a fork and place loosely over the onions. Make a rim between the onions and the edge of the tin.
Return to the oven
Bake for approx. 15 mins. Remove, leave to stand for approx. 2 mins., tip out carefully onto a cake plate, remove the baking paper. Sprinkle the tart with the thyme leaves and season with salt, serve warm.
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