Red Wine & Balsamic Pearl Onion Tarte Tatin

Red Wine & Balsamic Pearl Onion Tarte Tatin

0 Reviews
From:, October 2019

This tarte tatin hits that irresistible sweet-and-sour combo: sweet comes from roasty onions, balsamic and a touch of sugar; vinegar lends sour notes. The series of reductions intensify the flavors and create what is basically a pan sauce. Serve a slice of this tarte tatin with a salad for a light meal or alongside your favorite cut of beef for a heartier dinner.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup (about 2⅝ ounces) whole-wheat pastry flour
  • ½ cup (about 2⅛ ounces) all-purpose flour, plus more for work surface
  • ¼ cup vegetable shortening, cubed and chilled
  • 2 ounces Parmesan cheese, grated (about ½ cup)
  • ¾ teaspoon kosher salt, divided
  • 4 to 6 tablespoons ice water
  • 2 pounds red pearl onions
  • 1 tablespoon olive oil
  • ½ cup red wine
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons granulated sugar
  • 2 cups unsalted chicken stock
  • ¼ teaspoon black pepper


  • Prep

  • Ready In

  1. Pulse flours, shortening, Parmesan and ¼ teaspoon of the salt in a food processor until a coarse meal forms, 6 to 8 times. Add ice water, one tablespoon at a time and pulse until dough comes together but is not wet. Remove dough from food processor, press into a 6-inch diameter disk and wrap in plastic wrap. Chill 30 minutes.
  2. Meanwhile, bring a large pot of water to a rolling boil over high. Trim stem ends from pearl onions; boil onions 2 minutes. Plunge in ice water; let stand 3 minutes. Pop onions from skins; discard skins.
  3. Preheat oven to 400°F. Heat oil in a 10-inch oven-proof stainless-steel skillet over high. Add onions and cook, stirring often, until caramelized, 4 to 5 minutes. Add wine and thyme and cook until reduced by half, about 1 minute. Stir in vinegar and sugar; cook until reduced by half and glazy, 2 to 3 minutes. Add stock, pepper and remaining ½ teaspoon salt; reduce heat to medium, and simmer until onions are very tender and sauce coats onions but is not dry, 30 to 35 minutes. Remove from heat.
  4. Roll chilled dough into an 11-inch circle on a floured surface. Place dough circle over onion mixture in skillet and tuck edges down into the pan (trim off extra crust, if needed). Transfer to preheated oven.
  5. Bake until golden brown, 25 to 30 minutes. Let stand 5 minutes. Invert tart onto a plate, and garnish with additional thyme.

Nutrition information

  • Serving size: about 4 ounces
  • Per serving: 339 calories; 5 g fat(5 g sat); 2 g fiber; 46 g carbohydrates; 9 g protein; 13 g sugars; 4 g added sugars; 156 mg calcium; 444 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 3

Reviews 0