• 125ml sugar
  • 60ml butter
  • 30ml water
  • 30ml white wine vinegar
  • 8-10 red onions, halved
  • 3 sprigs of thyme
  • 250g puff pastry
  • 1 egg yolk


  1. Preheat the oven to 200°C.
  2. Melt together the sugar, butter, water and vinegar in a Le Creuset Tarte Tatin pan. Allow to come to a boil, and cook to a deep caramel colour.
  3. Arrange the onion halves along the base of the pan.
  4. Cover the layer of onions with the puff pastry, tucking the edges in underneath the onions
  5. Brush the pastry with the egg yolk, and bake for 25-30 minutes, or until the pastry is golden brown.
  6. Remove from the oven, and flip the tarte tatin over onto a serving plate. Garnish with thyme and serve warm.

Recipe thanks to Le Creuset Cast Iron Tatin Dish

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One Reply to “Red Onion Tarte Tatin Recipe”

  1. Both recipes are great. I Didn’t like the pineapple as I prefer uncooked pineapple. Rest assured there was nothing left, homemade icecream, cream or homemade custard.
    The onion Tarte went down as a treat. Loved by all.
    My next lot of Onion Tarte I added raw peeled cut thick slices of very ripe tomatoes. So the layers from the top down when Tarte turned out is Sage leaves used on top as a wheel decoration and flavour, the tomatoes place neatly over the sage followed by the prepared onions. As I worry that the Tarte might stick, I use oven paper over a greased base. It always Turns out beautifully.
    Its better than pizza.

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