Caramelized Onion Tarte Tatin

Candied Cipollini Onions - Frangipane Crust – Osetra Caviar

Serves 4

So, when people say Tarte Tatin, they don’t think of onions and caviar… though you will…This recipe is delicious and will bridge the gap from savory to sweet and blow people away in the process.  Oh, and pair this with Valette Champagne or even a Pinot Noir, and you’re in heaven..

Ingredients

1 pound — Whole, un-peeled cipollini onions

4 ounces — Sugar

1 ounce — Butter, unsalted, softened

½ ounce — Cream, Heavy

½ cup — Crème Fraiche, whipped to soft peaks

2 ounces — Osetra Caviar

Frangipane Dough

¼ pound — Soft butter

2 ounces — Powdered sugar

4 ounces — Almond paste

2 ½ ounces — Flour, all purpose

2 each — Egg, whole

~Roasted Cipollini Onions~

Roast whole cipollini onions in the oven in a covered casserole dish at 375 degrees for about 30-40 minutes or until tender. Remove from the oven, cool slightly and remove the skin.

Cut horizontally in half. Reserve for later use.

~Frangipane Dough~

Combine the soft butter, powdered sugar, almond paste and egg in a mixer with the paddle attachment and paddle until incorporated. Slowly add the flour and place in the refrigerator.

~Assembly~

In a medium sized sauté pan add the sugar and a small amount of water, cook over high heat until a medium caramel develops then add the butter and cream, remove from the heat. In a 6” tart tatin mold, spray with a non-stick spray. Drizzle in the warm caramel, then add the roasted cipollini onions, cut side down and close together, to make a ‘blanket’. Place the frangipane on top and bake in an oven at 350 degrees until the frangipane is cooked, around 20 minutes. Allow to cool for 10 minutes.

~Plating~

Over a large platter invert the tarte tatin, be careful to preserve the shingled onions. Cut the tart into six even slices.  Top the slices with the whipped Crème Fraiche and big scoop of caviar!

Enjoy!
Dustin Valette