Small onion tarte tatins
Ingredients
for 6 pieces
| 40 g | sugar |
| 20 g | butter |
| 220 g | onions (e.g. ProSpecieRara pear-shaped onions), quartered |
| 2 sprig | rosemary, finely chopped |
| 2 tbsp | apple vinegar |
| 1 ½ tbsp | apple jelly |
| 1 | puff pastry dough, rolled into a circle |
| ¼ tsp | sea salt |
| a little | pepper |
How it's done
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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