Label
All
0
Clear all filters

French Onion Tart

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    Pâte Brisée Pastry

    • ½ pound plain flour
    • generous pinch of salt
    • 1 level

    Method

    Pâte Brisée

    Sieve flour, salt and sugar into a mixing bowl. Rub in the softened butter with the tips of the fingers until the mixture resembles fine breadcrumbs. Do this very gently and lightly or the mixture will become greasy and heavy. Roll into a ball and chill for ½ hour or more.

    When ready to use, turn on to a floured board and knead or pat pastry lightly into a round. P

    Become a Premium Member to access this recipe

    • Unlimited, ad-free access to hundreds of the world’s best cookbooks

    • Over 150,000 recipes with thousands more added every month

    • Recommended by leading chefs and food writers

    • Powerful search filters to match your tastes

    • Create collections and add reviews or private notes to any recipe

    • Swipe to browse each cookbook from cover-to-cover

    • Manage your subscription via the My Membership page

    Download on the App Store
    Pre-register on Google Play
    Best value

    Part of


    The licensor does not allow printing of this title