Onion Tarte Tatin
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 6
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400g/14ozs. cipollini onions
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3 tablespoons oil
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1 sheet/183g/6.4ozs butter puff pastry, thawed in the fridge
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1/4 cup/75g/2.6ozs. golden syrup or maple syrup
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3 tablespoons sherry (I used a Pedro Ximinez I stole off Mr NQN)
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2 tablespoons/40g/1.4ozs. butter, cubed
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80g/3ozs. sour cream (full fat only) or cream cheese
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1 teaspoon French onion soup powder
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Wash the onions and remove the papery skins and cut them in half horizontally (like a burger bun). Pour hot water over the halves and allow to sit for 5 minutes. Drain water and pat dry with a paper towel and then take oil and drizzle over the onions on the cut side then roast cut side down for 30 minutes. Place the puff pastry in the fridge to thaw.
Step 2 -Line a 20cm/8inch springform tin on the base and spray the sides with oil. Place the springform on another tin (in case the springform leaks). Mix the golden syrup and sherry together and brush over the base of the tin. Place the onions cut side down on top of the syrup mixture and then scatter butter cubes on top of the onions. Take the thawed out puff pastry and remove the backing and gently tuck in the sides to cover the onions. Bake for 25 minutes. Allow to cool for 5 minutes and then place a plate on top and upturn it gently. I brush any syrup back onto the onions too.
Step 3 - Mix the sour cream and French onion soup mix together and place in a piping bag and pipe on top of the cooled tart and serve.