Potato and Maple Red Onion Tarte Tatin with Maple Caramel Recipe
This lovely tarte tatin makes a delicious light meal served with a salad.
190g plain flour
140g butter, cold
30g grated parmesan cheese
1 teaspoon thyme
1 teaspoon salt
3 – 4 tablespoons cold water
3 medium size red onions
3 tablespoons balsamic vinegar
1 tablespoon Pure Maple Syrup
vegetable oil and butter for frying
3 tablespoons Pure Maple Syrup
Begin with making the pastry. In a large bowl add the flour, thyme, cheese, salt and 70g of the butter (cold and cut in cubes). Put the remaining butter in the freezer. Lightly rub the butter to mix ingredients but allowing large chunks of butter. Add cold water until it starts to combine. Form into a ball and wrap in clingfilm and put in the freezer for 5 minutes. Now remove the butter from the freezer and grate it and place in the fridge until needed.
On a slightly floured surface, roll out the dough into a large, thin rectangle shape and add the rest of the butter that has been grated. Fold the pastry with 3 equal folds (like a letter). Roll the pastry and fold in half and wrap again before returning it to the freezer for 5 minutes.
Remove the pastry from the freezer and roll out again to a large rectangle, fold in 3 again and place in the fridge, repeat once more and keep refrigerated until ready to use.
Wash the potatoes and slice thinly in a food processor. Add a little oil and butter to the frying pan and gently fry the potato slices in batches, for a couple of minutes each side to a golden colour.
Slice the onions and keep the onion rings together. Gently fry the onion rings in batches and add 1 tablespoon vinegar to them when frying. Repeat until all the onions have been fried. After removing them from the heat pour 1 tablespoon of maple syrup over the onions and gently mix.
Preheat the oven to 200C and a 10″ oven proof pan ready.
Now begin to make the caramel. In a small sauce, over medium heat, add the butter. Once it has melted add the maple syrup and tilt the pan a little to mix it.
Pour the caramel in the oven proof pan and tilt it to cover the whole of the bottom of the pan. Place the potatoes to form a circular pattern, followed by the onion rings.
Remove the pastry from the fridge and roll out to a round shape slightly larger than the pan. Place the pastry on top of the onions and tuck in the excess pastry.
Bake for 40 minutes.
Cool on a wire rack for 15 minutes before turning out on to a serving plate. Season the tarte and serve with a salad.