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Tarte Tatin of black pudding, apple and caramelised onion Recipe

An original tarte Tatin of black pudding on top of caramelised onion, apple and raisins.

  • Preparation
  • Cooking time
  • Rest time
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(23 votes) 4/5
Pour people
  • Puff pastry : 300 g
  • Mini black pudding(s) : 600 g
  • Onion(s) : 3 whole
  • Golden Delicious apple(s) : 4 whole
  • Sultana(s) : 30 g
  • Chervil : 6 sprig
  • Honey : 30 g
  • Unsalted butter : 20 g
  • ETAPE 1

    Preheat the oven to 200°c.

  • ETAPE 2

    Peel and thinly slice the onions and the apples. Chop the chervil.
    Slice the uncooked black puddings in to rounds.

  • ETAPE 3

    In a saucepan, sweat the onions with the butter then add the apples, honey and the raisins and mix well to caramelise the ingredients. Add a little water and cook down gently for 15 minutes.

  • ETAPE 4

    Cut the pastry to size - it should neatly cover the top of the moulds. Line the base of the moulds with baking parchment. Make a layer of black pudding discs in the base of each mould, top with the caramelised apple and onion and then cover with the pastry.

  • ETAPE 5

    Transfer to the oven and cook for 15 to 20 minutes (the pastry should be crisp and golden).

  • ETAPE 6

    Turn the tarte tatins out of the mould, carefully remove the baking parchment and serve with a sprinkling of chervil.

Chef's tip

«Serve this starter with a green salad dressed with truffle scented olive oil.»

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