Apple And Onion Tarte Tatin Recipe

Name: Apple And Onion Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough; 200 g whole wheat flour (I used whole spelt flour); 1/4 teaspoon dried rosemary; 1/4 teaspoon rubbed sage; 1/4 teaspoon dried thyme; 1/8 teaspoon garlic powder; 1/8 teaspoon fresh ground black pepper; 1/8 teaspoon cayenne pepper; 100 g parmesan cheese, grated; 50 g tahini; 50 ml water; 1 egg, beaten; For the Filling; 2 tablespoons demerara sugar; 1 tablespoon oil (I used a garlic-infused one); 2 tablespoons balsamic vinegar; 3 small apples, washed, cored and quartered; 1 large onion, chopped

Servings: persons

For the Dough
200 g whole wheat flour (I used whole spelt flour)
1/4 teaspoon dried rosemary
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
100 g parmesan cheese, grated
50 g tahini
50 ml water
1 egg, beaten
For the Filling
2 tablespoons demerara sugar
1 tablespoon oil (I used a garlic-infused one)
2 tablespoons balsamic vinegar
3 small apples, washed, cored and quartered
1 large onion, chopped

1
In a big bowl combine flour, herbs and spices and cheese. Add the tahini, water and egg and knead into a smooth dough. If it seems too dry, add a bit more water, if its too wet, add some more flour. Wrap into cling film and chill for 15 minutes.
2
For the filling place the sugar in a pie dish (of 28 cm/11 inch in diameter), that can be put directly onto the stove top (alternatively use a pan that can be put into the oven). Over medium-high heat melt the sugar. It will take about 4 minutes and the sugar will turn light in colour, but still appear granulated. Swirl the pan around (careful, its hot) while the sugar melts so that it melts evenly. Turn heat down and add oil and vinegar. This might splatter, so be careful.
3
Allow to simmer for 1 minute. Remove from heat and place the onion and apples on top of your syrup.
4
Roll out your dough so that it fits the pie plate. Place it on top of the filling and press it down at the edges, so that the filling is enclosed completely.
5
Bake in the pre-heated oven at 180u00b0C/350u00b0F for 30 minutes until crust is golden and syrup is bubbling.
6
Allow to rest for 10 minutes before inverting it onto a serving platter. Enjoy!

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the Dough, 200 g whole wheat flour (I used whole spelt flour), 1/4 teaspoon dried rosemary, 1/4 teaspoon rubbed sage, and more.

Yes, Apple And Onion Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple And Onion Tarte Tatin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions