These savoury mini tarte Tatins revisit a timeless classic with a distinctive seafood twist. The sweetness of slowly caramelized onions pairs perfectly with the smoky notes of the sprats, while the puff pastry adds an irresistibly crisp texture. Served warm with a spoonful of crème fraîche and a few sprigs of fresh thyme, they make an elegant starter or a gourmet appetizer to share.
Preparation time
- Preparation: 25 minutes
- Cooking: 20 minutes
- Yield: 20 mini tarte Tatins
Ingredients
- 2 tins of Petrossian smoked sprats
- 1 sheet of all-butter puff pastry
- 4 yellow onions
- 2 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 200 ml thick crème fraîche
- A few sprigs of fresh thyme
- Butter for greasing the tin
- Freshly ground black pepper
Method
Preheat the oven to 190°C.
Peel and finely slice the onions. Melt the butter in a large frying pan and add the onions. Cook over a low heat for about 20 minutes, stirring regularly. Once they are soft, add the brown sugar and balsamic vinegar, then continue cooking for a few more minutes until nicely caramelized.
Generously butter a muffin tin. Spoon a layer of caramelized onions into the bottom of each cavity, then place two or three drained smoked sprats on top.
Cut circles from the puff pastry slightly larger than the cavities of the tin. Place one pastry circle over each filling and gently tuck the edges inside to enclose the ingredients.
Bake for about 20 minutes, until the pastry is well risen and beautifully golden.
Remove from the oven and leave the mini tarte Tatins to rest for 5 minutes before carefully turning them out onto a serving platter.
Sprinkle with fresh thyme and serve each tarte Tatin with a spoonful of thick crème fraîche. Serve immediately to enjoy the contrast between the crisp puff pastry, the meltingly soft onions and the smoky sprats.