French Onion Tart

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    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