Friday, December 6, 2013

And Yet More on the Ymbre Tart

I had the opportunity to bring something to a holiday gathering, so I decided to make the onion tarts as individual servings, in mini-phyllo cups.  For the original recipe, see

I bought the pre-made cups, 15 to a package and I used three packages.

The only difference in the recipe was that I used the food processor to chop the onions finely.   This is to make sure the batter spooned easily into the tiny phyllo cups.

I used finely-chopped prunes instead of currants since I liked them so much last time.

Fill the cups very full.  Even though the filling puffs during cooking, it settles once it cools.

I used all 45 cups and probably could have gone to about 50.  The left-over batter went into a glass custard dish and it baked along with the second batch of cups.

I baked each batch at 350 degrees Fahrenheit for 20 - 25 minutes -- until the edges were brown and a little stick poked in the middle of the deepest one came out clean.

The Verdict
This worked great!  I tasted one and it was marvelous (as usual).

I am happy to take these to share with others.

Update:  The batch sat in the refrigerator overnight, which caused the tart shells to soften.  They didn't fall apart so it wasn't a problem, just a small worry.  People who ate them said the tarts were sweeter than they expected -- I think the word "onion" made them think "strongly flavored".  The overall opinion was that they were like a quiche.

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