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 http://historicalrecipes.blogspot.com/2013/09/tart-in-ymbre-day-onion-tart.html
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.
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.