Roscoff Onion and Limousin Apple Tart Tatin
1 h
Average: 4 (3 votes)

Roscoff Onion and Limousin Apple Tart Tatin served with Puy lentils- SORTEDfood recipe

Golden Limousin apple is actually THE apple to use for a tart tatin. Jamie from SORTEDfood has done the main course of a 3 French meal course using French products. He used many different French products he had a chance to taste during the Mix&Match Challenge and see in Rungis Market. So we have a now a delicious stew inspired recipe, similar profile with the tart tatin but obviously with a different texture. Come here if you want to see how the team succeeded. 

Ingredients For



For the tarte tatin: Preheat the oven to 200°C.Heat the oil in a large frying pan over a medium heat. Cut the onions into quarters keeping theroot intact.


Once hot and shimmering, add the onion wedges and lightly season with salt. Fryundisturbed for 5 minutes until a deep golden brown before flipping and repeating on the 2ndcut side. Add in the butter and apple slices and continue to fry for 2-3 minutes until foaming,then stir. Add in the sugar, vinegar, Armagnac, thyme, tarragon and anchovies, then bring to asimmer. Cook until the liquid reduces and starts to thicken, tossing everything together. Removefrom the heat.


Cut the pastry into four 10cm discs using a ring cutter. Remove the herbs from the filling. Spoonthe filling into lined tart cases, making sure to fill each up ¾ of the way and include 3 x onion wedges each.


Drape the pastry discs over the mixture and carefully tuck the edges of the pastry around theonions and apples. Bake in the oven for 20-25 minutes, until the pastry is crisp and golden. Remove from the oven and allow to cool for 15 minutes. Flip the tarts over to remove them fromtheir cases and so the pastry is on the bottom.


For the lentils: Heat the olive oil over a medium heat in a medium saucepan. When shimmering, add the onion, garlic, anchovy, thyme and tarragon along with a pinch of salt and pepper to sweat for 5 minutes until soft and translucent. Increase the heat to full, add the wine and boil until reduced by ¾.Add the chicken stock and lentils and bring to a simmer. Reduce the heat and simmer for 20-30minutes until tender but still with a little bite. Once cooked, stir through the molasses and remove from the heat. Pick out the herb stems.


For the pâté: Heat a knob of butter in a frying pan over a medium heat. Add the shallot and garlic and soften, then turn up the heat to high, add the livers, spice mix and thyme and sauté for a couple of minutes until browned on the outside but still pink inside. Add all but 1tbsp of the Armagnac into the pan and boil until reduced to a glaze... flambé if you want to show off! Tip into the food processor, add the cream, salt and sugar, then whizz until smooth. Add all the butter, the remaining Armagnac and whizz again until smooth.


For the slaw: Shred the apple as finely as you can. Chop the tarragon and then mix everything together in a medium mixing bowl.


To serve: Place an individual tart on each plate, spoon on the dressed lentils, a quenelle of pate and crumble over the goats cheese. Top off with the slaw.

© ©MKS

Pair with

Santenay Premier Cru 


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