Seomra Blog Bia at Totally Tipp: Inch House Black Pudding and Caramelised Onion Tart

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers’ Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. Kristin says:

    Am I right in thinking you brought this to the Kilkenny food camp? If it’s the same tart, it was delicious!

  2. Caroline says:

    Thanks Kristin! I’ve been fiddling with the proportions for a while and went for the caramelised onions in this rather than slow-cooked leeks. It’s a great basic recipe for any combination of tart ingredients.

  3. Sheila Kiely says:

    aw, pity you can’t make it Caroline. Tart looks delicious. I’ve never heard of lemon juice being used to bind pastry so will have to give that a go.

  4. Caroline says:

    Just a squeeze of lemon juice in the water – I think it was something that my Nana used to do and I remember it from Home Ec as well. I think it might be something to do with acid helping the whole thing to bind – but I’m very much open to correction on that!

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