Caramelized Onion and Apple/Pear Tart Tatin
This recipe you can use either apples and apple balsamic or pears and pear balsamic. Both are so delicious we couldn’t decide which version we liked better.
This recipe was inspired by This French Onion Tart Recipe
*Don’t be intimidated by this upside down tart. You can use store bought puff pastry or pie dough to make it easier!
Or check out https://cooking.nytimes.com/guides/3-how-to-make-a-pie-crust for a crust recipe we love with this dish!
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Don’t let this dish fool you, it is surprisingly easy but don’t skimp on the balsamic because it really makes the tart!
We like to serve this slightly warm with a dollop of farmers cheese, crème fraiche or crumbled blue cheese!
Ready to serve in: 1 - 1.5 hours Active time: 45 minutes Serves: 1 - 10" tart
Ingredients
- 1- 12” round circle of Puff Pastry or Pie Crust *
- 2 yellow onions, thinly sliced
- 5-8 cippolini onions, cut into rings, (we prefer red cippolini but any color works, can’t find cippolinis? use shallots or small red onions.)
- 2 apples or pears, peeled & cut into wedges
- 3 oz butter
- 1/4 cup Pork, Lamb, Beef, Mushroom or Vegetable Stock. (You can also use any leftover braising liquid like from the “Brasato al Vino Rosso” recipe on our website)
- 1 1/2 tbsp brown sugar or raw sugar
- 1/2 tsp of dried thyme or 6 sprigs of fresh thyme
- 4 tbsp pear or apple balsamic vinegar
- salt
- black pepper
Method
Caramelize the Onions. This can be done up to a week ahead of time.** Slice the yellow onions into thin slices, the thinner you slice them the faster they caramelize. In a large sauté pan, non stick preferred, over medium heat melt 2 oz of butter. Add the yellow onions and a generous pinch of salt. Stirring occasionally, allow the onions to slowly caramelize for 30-40 minutes. Once the onions are golden brown, soft, and nutty smelling turn the heat to low. Add stock and scrap any bits stuck to the pan allowing the stock to reduce until almost dry. Remove from heat and stir in a couple cracks of black pepper, 1/4 tsp (3 sprigs, picked) of thyme and 1 tbsp of pear or apple balsamic. Allow to cool fully before using.
Prepare the Pie Crust. Cut a circle that is 1-2 inches larger in circumference than the non stick pan you will be baking the tart in. Place cut pie crust on a parchment round. Crimp the edges of the dough to create a raised rim and refrigerated until firm.
Top the Pie Crust. Once the pie crust is completely cool and firm. Spread an even layer of cooled caramelized onions on the crust inside the rim. Keep cool.
Preheat the oven to 375*F.
Prepare the Tart Tatin. Take the remaining 2 oz of butter and rub the entire surface of the (room temperature) non stick sauté pan that you will be baking the tart in. Sprinkle the sugar in an even layer over the butter. Sprinkle 1 tsp of salt in an even layer on top of the sugar. Arrange the apple or pear wedges interspersed with the cippolini onion rings along the bottom of the pan.
Sauté the Tart Base over medium heat. Swirl the pan but do not stir. Cook until the apples/pears and onions caramelize and the butter sugar mixture is a deep golden color, about 7-10 minutes.
Top the Tart by inverting the pie crust with caramelized onion rim down, on top of the tart base. Cut 3 vent slits with a sharp knife in center of the pie crust.
Bake for 30-40 minutes until the crust is a dark golden color. Remove from the oven and allow to sit for 5 minutes.
Flip the Tart. You want to flip the tart while it is still warm. We like to do this by placing a plate that is an inch larger than the non stick pan, on top of the non stick and swiftly inverting, letting gravity do its thing for 1-2 minute before removing the pan from the plate. If some of the apples or pears stick to the non stick, don’t worry just gently lift them from the pan and place them in their place on the tart!
Serve warm with some crumbled cheese and a drizzle of apple or pear balsamic. Buon Appetito!
Recipe Notes:
This recipe you can use either apples and apple balsamic or pears and pear balsamic. Both are so delicious we couldn’t decide which version we liked better.
This recipe was inspired by This French Onion Tart Recipe
*Don’t be intimidated by this upside down tart. You can use store bought puff pastry or pie dough to make it easier! Or check out https://cooking.nytimes.com/guides/3-how-to-make-a-pie-crust for a crust recipe we love with this dish!
*When cutting the pastry crust circle a couple important notes, keep everything as cold as possible and cut the dough at least an inch and a half bigger than the non stick pan you are using to bake the tart in.
**Also we recommend making a big batch of caramelized onions up to a week before making this recipe. Double the yellow onions, save half for this recipe and the other half serve with roasted pork and drizzles of the apple or pear balsamic.