Sweet Onion Tarte Tatin Recipe

 

AuthorSteve Nubie
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Tarte Tatin is a classic French recipe and this one features sautéed, sweet onions as a topping. Sweet onions are mild in flavor and actually have a natural sweetness that comes out when sautéed or baked. Some varieties are simply referred to as sweet onions while others have brand names like Vidalia. If you can’t find sweet onions, you can use white or red onions and get similar results.

This recipe features a dough you make with the dough cycle in your bread machine. You then roll out the dough into a circular shape and top it with the sautéed, sweet onion mixture. This is great as an appetizer or a light lunch.

INGREDIENTS:
Tarte Tatin Dough:
 1 2/3 cups water (80° F./ 27° C.)
 2 tablespoons oil
 2 tablespoons sugar
 2 teaspoons salt
 2 tablespoons dry milk
 4 1/2 cups bread flour
 2 teaspoons active dry yeast
Tarte Tatin Filling:
 6 large Sweet onions thinly sliced
 3 tablespoons of olive oil + 2 tablespoons
 1 1/2 teaspoons of salt
 1 tablespoon of sugar
 2 tablespoons of balsamic vinegar
 1 egg yolk for glaze
DIRECTIONS:
Tarte Tatin Dough:
1

Add the ingredients to the bread pan in the order listed in the recipe and select the “Pizza Dough” cycle. If your machine does not have a “Pizza Dough” cycle you can select the standard “Dough cycle” and that should work fine.

2

Once the dough is finished, dump it from the machine onto a floured surface Roll out the dough. You can also stretch the dough a bit with your hands. Don’t worry if you get an irregular shape. The dough should be as thick as your baking sheet allows.

3

After you’ve rolled out your dough, place the rolled dough onto a lightly oiled baking sheet.

4

Once your dough is in place on the sheet you’re ready to top.

Tarte Tatin Filling:
5

Preheat oven to 425° F./220° C.

6

Sauté the sliced onions in 3 tablespoons of olive oil. Sprinkle onions with salt and stir in the pan. As the onions start to become translucent sprinkle with the sugar and continue to caramelize the onions. Add the balsamic vinegar and stir into the onion mixture.

7

Sprinkle the remaining 2 tablespoons of olive oil on the dough. Top the dough with the onion mixture and fold the edges of the cough over the onions about 2 inches wide. Glaze the folded dough edges with the egg yolk.

8

Bake on the center rack in the oven for 20 minutes or until browned.

Ingredients

INGREDIENTS:
Tarte Tatin Dough:
 1 2/3 cups water (80° F./ 27° C.)
 2 tablespoons oil
 2 tablespoons sugar
 2 teaspoons salt
 2 tablespoons dry milk
 4 1/2 cups bread flour
 2 teaspoons active dry yeast
Tarte Tatin Filling:
 6 large Sweet onions thinly sliced
 3 tablespoons of olive oil + 2 tablespoons
 1 1/2 teaspoons of salt
 1 tablespoon of sugar
 2 tablespoons of balsamic vinegar
 1 egg yolk for glaze

Directions

DIRECTIONS:
Tarte Tatin Dough:
1

Add the ingredients to the bread pan in the order listed in the recipe and select the “Pizza Dough” cycle. If your machine does not have a “Pizza Dough” cycle you can select the standard “Dough cycle” and that should work fine.

2

Once the dough is finished, dump it from the machine onto a floured surface Roll out the dough. You can also stretch the dough a bit with your hands. Don’t worry if you get an irregular shape. The dough should be as thick as your baking sheet allows.

3

After you’ve rolled out your dough, place the rolled dough onto a lightly oiled baking sheet.

4

Once your dough is in place on the sheet you’re ready to top.

Tarte Tatin Filling:
5

Preheat oven to 425° F./220° C.

6

Sauté the sliced onions in 3 tablespoons of olive oil. Sprinkle onions with salt and stir in the pan. As the onions start to become translucent sprinkle with the sugar and continue to caramelize the onions. Add the balsamic vinegar and stir into the onion mixture.

7

Sprinkle the remaining 2 tablespoons of olive oil on the dough. Top the dough with the onion mixture and fold the edges of the cough over the onions about 2 inches wide. Glaze the folded dough edges with the egg yolk.

8

Bake on the center rack in the oven for 20 minutes or until browned.

Sweet Onion Tarte Tatin Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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