French dessert is famous, from the macaron to the eclair. Tarte tatin is another French signature dessert. An upside-down pastry pie, tarte tatin is usually filled with sweet apple. The pie filling is placed in a dish or pan, the crust on top, and the whole thing is baked and inverted.
1 (10-ounce) pack ready-rolled puff pastry1 tablespoon butter1 tablespoon olive oil1 ½ onions, thinly sliced1 star anise1 tablespoon brown sugar1 tablespoon balsamic vinegar1 teaspoon fresh chopped thyme, plus extra to serveSalt and pepper, to taste1 pound precooked beets, halved or quartered if larg
Ingredient
Direction
Heat oven to 400 F. Put pre-rolled pastry on a board. Cut pastry into a 10-inch circle and refrigerate.
1
On medium heat, add butter and olive oil to an oven-safe 9-inch skillet. Slice onions and add to pan. Cook until soft, 8–10 minutes.
2
Add star anise, brown sugar, balsamic vinegar, and thyme and heat for 2 minutes until sugar melts and glaze forms.
3
Stir the star anise and thyme glaze into the beets and season with salt and pepper.
4
Turn off the heat and let the pan cool for 10–15 minutes. Cover the beets with the pastry circle from the fridge when the pan cools.
5
Heat oven to 350 F.Score eggplants crisscross after halving them. To roast eggplant, coat it with 2 tablespoons olive oil and arrange it flesh-side down.
1
Tuck pastry edges nicely. The pastry should be golden and risen after 20 minutes in the preheated oven.
6
After baking, let the tarte tatin cool for 5–10 minutes before carefully turning it out onto a plate. Sprinkle thyme, slice, and serve.
7
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