It is starting to warm up outside, and this perfect onion tart sets the tone that Spring is not far away. Ready in no time, and let the oven do its magic. Brainstorming through all the French ...

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

Crack all the eggs and mix with the cream, pour over the cool onion mix then transfer into the baked tart case. Place the tart into the oven again at 160C and bake for 25 to 35 minutes.

4. Bake the tart on the stone or on the bottom shelf for about 40 minutes, until the dough is richly browned on the bottom. 5. Transfer the tart to the top shelf and bake for about 5 minutes ...

"Crisp golden pastry topped with wilted spinach, sweet peas and red onion and seasoned with fresh ... Drain any liquid. 5. Remove tart from oven. Arrange wilted spinach over onions and scatter ...

Delia Smith wows with a savoury version of the classic French tarte tatin ... you need to think 'jigsaw puzzle', so that after the onion halves have been placed in the pan to cover the surface ...