This dish contains the following allergens: Milk/Dairy
Cooking mode
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45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Utensils
Step 1
Spread butter in base of pot. Sprinkle over caster sugar. Place onion halves cut side up in pot in an even layer and squeeze in as many pieces as possible as they will shrink once cooked. Season to taste.
Step 2
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set temperature to 4. Select START/STOP to begin. Heat until the butter and sugar melt together and turn a golden-brown colour, (approximately 3 minutes).
Step 3
Reduce temperature to 3, add 150ml water and thyme sprigs. Close lid and allow to simmer occasionally opening lid to check until water has evaporated and there is a golden caramel forming again. Select START/STOP to turn off SEAR/SAUTÉ.
Step 4
Carefully turn the onion halves over and add remaining water to pot. Select SEAR/SAUTÈ and set temperature to 3. Select START/STOP to begin cooking again. Close lid and allow to simmer, opening lid to check when onions are tender, water has evaporated and there is a deep golden brown caramel forming. The onions will take 15-20 minutes to cook altogether. Select START/STOP to turn off SEAR/SAUTÉ.
Step 5
Place puff pastry circle over onions and use a wooden spoon or silicone spatula to tuck pastry in around edges. Prick pastry a few times all over with a fork.
Step 6
Close lid and select AIR FRY, set temperature to 200°C and time to 15 minutes. Press START/STOP to begin cooking.
Step 7
When cooking is complete, let rest for one minute. Remove pot form unit and place a plate larger than pot over it. Carefully and quickly turn over to turn out tarte tatin.
Step 8
Serve onion tarte tatin hot with salad and new potatoes.
Spread butter in base of pot. Sprinkle over caster sugar. Place onion halves cut side up in pot in an even layer and squeeze in as many pieces as possible as they will shrink once cooked. Season to taste.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 2 of 8
Move slider to AIR FRY/COOKER position. Select SEAR/SAUTÈ and set temperature to 4. Select START/STOP to begin. Heat until the butter and sugar melt together and turn a golden-brown colour, (approximately 3 minutes).
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 3 of 8
Reduce temperature to 3, add 150ml water and thyme sprigs. Close lid and allow to simmer occasionally opening lid to check until water has evaporated and there is a golden caramel forming again. Select START/STOP to turn off SEAR/SAUTÉ.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 4 of 8
Carefully turn the onion halves over and add remaining water to pot. Select SEAR/SAUTÈ and set temperature to 3. Select START/STOP to begin cooking again. Close lid and allow to simmer, opening lid to check when onions are tender, water has evaporated and there is a deep golden brown caramel forming. The onions will take 15-20 minutes to cook altogether. Select START/STOP to turn off SEAR/SAUTÉ.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 5 of 8
Place puff pastry circle over onions and use a wooden spoon or silicone spatula to tuck pastry in around edges. Prick pastry a few times all over with a fork.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 6 of 8
Close lid and select AIR FRY, set temperature to 200°C and time to 15 minutes. Press START/STOP to begin cooking.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 7 of 8
When cooking is complete, let rest for one minute. Remove pot form unit and place a plate larger than pot over it. Carefully and quickly turn over to turn out tarte tatin.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
Step 8 of 8
Serve onion tarte tatin hot with salad and new potatoes.
45g
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
300ml
water
320g
ready-rolled all butter puff pastry, cut into roughly 26cm circle
1.58oz
unsalted butter, softened
2 tsp
caster sugar
5-6
small onions, peeled and halved horizontally
Salt and pepper, to taste
Few sprigs thyme, roughly torn
10.5fl. oz
water
11.2oz
ready-rolled all butter puff pastry, cut into roughly 26cm circle
