A simple and delicious version of the classic dessert, using naturally sweet onions instead of apples. For the glaze, you can use fig, date, or pomegranate molasses, or even tamarind paste or marmite.
timing
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
service
Four
material
- 2 medium-sized red onions (leave whole, unpeeled)
- 2 medium-sized white onions (leave whole, unpeeled)
- 80g butter
- 1 sheet of pre-rolled all-butter puff pastry
- 2 1/2 tablespoons fig, date, or pomegranate molasses
Method
- Preheat the oven to 180C/160C fan/gas mark 4.
- Place the onions on a baking tray, cover everything with foil and bake for 1 hour, then remove from the oven and leave until cool enough to handle.
- Increase oven temperature to 200C/180C fan/gas mark 6.
- Once cool enough, remove the skin and cut the onion in half horizontally along the equator. Season half and all.
- Spread half of the butter all over a 20-22cm tarte tatin dish or nonstick frying pan.
- Place the onion halves, cut side down, tightly packed in the pot. In a saucepan over medium heat, sauté the onions until golden and golden brown (about 5 minutes). Remove from heat and set aside.
- Roll out a sheet of puff pastry and cut out a circle 3 cm larger than the diameter of your plate or pan (enough to cover and tuck around the onions). Poke holes all over with a fork and place on top of the onion, tucking in the edges.
- Bake for 30-40 minutes until the pastry puffs and turns golden brown.
- Towards the end of the cooking time, heat the remaining butter and molasses in a saucepan.
- Remove the tartlets to a plate, brush with the butter mixture and serve.
