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KISSABEL™ apple & red onion tarte Tatin

KISSABEL™ lends itself to both sweet and savoury cooking, thanks to its terrifically tangy taste and uniquely rosy flesh. It holds up fabulously in a tarte Tatin - one of my go-to bakes, because it always looks like you’ve gone to way more effort than you have. The spices bring out the sweetness in the onions too, particularly the star anise, which is a little woody on the tooth, so remember to remove it before taking a bite. Want to make a dessert version instead? Just sub in more apples!
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Ingredients 

  • 2 medium red onions approx. 350g sliced into 2cm wedges
  • 3 KISSABEL™ apples approx. 400g sliced into 2cm wedges
  • 1 sheet all-butter puff pastry sheet thawed
  • ½ cup 110g caster sugar
  • 2 tbsp brandy or other fortified
  • 1 tbsp apple cider vinegar
  • 50 g butter
  • 1 tsp Chinese five spice
  • 3-4 star anise pods
  • 1 tsp salt flakes plus extra for sprinkling
  • 1 handful thyme sprigs
  • Salad leaves like red veined sorrel to serve

Instructions 

  • Preheat the oven to 200°C fan
  • Pop the onions in a colander and pour over boiled water. Leave for 10 minutes to drain off and dry.
  • Place the sugar and ¼ cup (60 ml) water in a small saucepan over medium heat and pop the lid on for 2 minutes or so until the sugar dissolves. Crank to medium-high and leave to cook without disturbing for 5 minutes, or until you blink, and it’s suddenly turned into a golden caramel.
  • Remove from the heat. Carefully (the mixture will sizzle!) add the wine, vinegar, butter, spices, salt and thyme. Return to the boil and swirl to combine.
  • Transfer the caramel into a skillet or Tatin pan (approx. 25cm) and carefully arrange the onions and apples over the hot caramel so that they’re tightly packed. Drape the thawed pastry over the top, tucking the edges in to give you a cool rustic edge on the flip-side, and poke an X vent.
  • Bake for 30 mins, then remove from the oven and cover with foil. Return to the oven and bake for a further 15 minutes, or until the pastry is cooked through to golden brown and the caramel is bubbling.
  • Remove from the oven and leave to stand for 10 minutes loosely covered.
  • While cooling, toss the leaves in a little apple cider vinegar, a pinch of sugar & salt.
  • To serve, place a flat plate over the pan, then carefully invert the tart. Scatter with salt flakes, freshly cracked black pepper and leaves.

Notes

Alice is a proud Montague partner.

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