Sunday, September 15, 2013

More on the Ymbre Tart

I made this tart to take to a potluck party.

From my experience in the previous post, I microwaved the onions for 8 minutes on high, which made them cooked to tender.

I also used the food processor to chop them so they were bits instead of long, thin slices.

Finally, I had no dried currants so I used three dried prunes.  I cut them into slices with a knife and added them to the onions in the food processor before they were chopped.

The result was OUTSTANDING.  The prunes added that extra depth-of-flavor and a light sweetness that I have never gotten from using the currants.  The fully-cooked onions were a joy to taste -- mild and subtle.

Overall, my reaction was "I can't stop eating this!"   I received several compliments at the party, including one from a professional caterer who wanted the details of the recipe.

It was even better the next day after it had chilled.

From now on, I will use prunes instead of dried currants for this recipe!


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