This is a recipe that I created during my time at the award-winning Kilberry Inn. This tartlet recipe went down very well as a starter and was enjoyed by many of Kilberry Inn’s guests. It’s a great recipe if you are entertaining friends or family and it will teach you some good pastry skills. I hope you enjoy it as much as I do.
Head Chef, Taynuilt Hotel
(makes 8 small tartlets)
250g plain flour
160 salted butter
1 free range egg
1 tsp salt
1 pinch of sugar
1tsp cold milk
- In a large bowl, rub the sieved flour and butter together with your fingers until a breadcrumb texture. Add salt and sugar and slowly add the egg until a smooth paste. You may need to add the milk to loosen the dough (but don’t worry if you don’t need to use it).
- Shape into a ball, wrap with cling film and place in the fridge for at least an hour to rest.
While this is resting, begin the red onion marmalade.
Red Onion Marmalade Ingredients
4 large red onions, thinly sliced long ways
170g salted butter
3 sprigs of thyme
4 cloves of garlic thinly sliced
200 ml of Ruby Port
100 ml of red wine (preferably Chilean Carmener)
100 ml Madeira
50 ml balsamic vinegar
2 large tbsp red currant jelly
Egg Filling Ingredients
(to be mixed together)
6 free range large eggs
Pinch of sea salt
50 ml double cream
- In a thick bottomed saucepan add the butter, bring to a moderate heat and add onions, garlic and thyme, remembering to season with a generous pinch of salt.
- Sweat down and gently colour for 10 minutes then add port, red wine, balsamic vinegar and Madeira.
- Reduce by just over half for another 20 or so minutes.
- Once thick and sticky, stir in red currant jelly and taste to correct seasoning.
- Remove mixture from pan into a bowl and allow to cool.
- On a floured surface begin to roll out your pastry which has been setting in the fridge.
- Roll the pastry out to around 5mm thick ensuring it does not stick to your surface.
- Line your tart case with the pastry ensuring there are no rips or tears in the pastry, then using a fork, gently prick holes over the entire base of the pastry.
- Allow to rest in the fridge and bake blind for 15 to 20 minutes at 200 degrees until golden brown.
- Spread a layer of your red onion marmalade mix to the bottom of your tart case.
- Gently pour your egg filling mix over your red onion marmalade until just below the lip of the tart.
- Grate a generous amount of Isle of Mull Cheddar over the top of the tart.
- Return to the oven for another 10-15 minutes until cooked.
Once cooked allow to cool and serve as a starter or a great vegetarian main course.