Caramelised pearl onion tatin tartlets

1. Prepare your dough. Pour the flour in a bow, add a pinch of salt, and make a hole in the flour. Place the chopped butter into the well. Knead well to incorporate the butter and the flour.

2. Beat the egg with a fork in a small bowl and pour it into the dough. Knead until you get a ball of dough. Set aside.

3. Peel the pearl onions. In a pan, melt the butter and 50 g of brown sugar. Add the pearl onions, salt and pepper. Brown for 5 minutes over high heat, stirring from time to time. Pour the honey in and leave to caramelise on high heat for 2 minutes. Set aside.

4.  On a floured surface, make 6 small balls of dough. Roll them out with the palm of your hand until you get 6 discs. Preheat the oven at 180°C (th. 6).

5. Grease each mould with butter and sprinkle with remaining sugar. Fill generously each mould with the caramelised pearl onions, about 8 per mould.

6. Once the onions are cooled, top with the dough and tuck the edges into the mould. Bake for 30 minutes. Remove from the oven and unmold and serve the tatins tartlets on a plate.

Photo credit : Sucré Salé