Difference between revisions of "Vidalia & GrannySmith Tarte Tatin"
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| − | [[category:Sam_I_Am's Recipes]][[category:Onion Iron Chef]][[category: | + | [[category:Sam_I_Am's Recipes]] |
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| + | [[category:Desserts]] | ||
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| + | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | ||
This is an idea from the Vidalia restaurant in DC. | This is an idea from the Vidalia restaurant in DC. | ||
Latest revision as of 19:52, 22 July 2008
Submitted by Sam_I_Am.
This is an idea from the Vidalia restaurant in DC.
- 1/2 C Almonds
- 1/2 C Sugar
- 1/2 C Water
- 1 Granny Smith Apple
- 1/2 Vidalia Onion
- 3/4 C Flour
- 3 sticks Butter
- 6 Egg Whites
- 1 1/3 C Sugar
They called for almond flour. I didn't have any and the market didn't either. So, blanch almonds in boiling water for 3 minutes.
And pop-off each of the skins.
Toast the almonds to dry them out and pulverize them in your spice grinder. (I made extra. You'll only need 3/4 C.)
Carmelize the sugar & water and pour it into a pie pan. Brown the butter.
Slice the onion & apple and layer them in the caramel, all pretty like. (Below is the first layer. I managed a couple layers before running out of apple.)
Combine the egg whites with the sugar, and mix with the flours. Combine with the butter and pour over the fruit. Bake at 350 for 45 minutes, till the top is crispy & brown and the bottom is bubbling caramel goodness.
Let it cool for a bit and then flip.
Serve with ice cream, because everything's better with ice cream.
