Ingredients

• 1 15-ounce package refrigerated pie crust sheets
• 1 medium onion, cut in half and thinly sliced
• 2 tablespoons butter
• 1 apple, diced
• 2 ounces goat cheese
• 1/3 cup dried cranberries or cherries
• FRENCH PANTRY Balsamic Vinegar of your choice

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bon COOK Products Used

Medium Tartlet Tray, Medium Perforated Baking Sheet, Rectangular Roul’Pat, Beechwood Rolling Pin, Round Dough Cutters
Shaper, Santoku Chef Knife and FRENCH PANTRY Apple White Balsamic Vinegar.

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Instructions

1. Preheat oven to 350° F and place oven rack in the center position.
2. Place the Tartlet Tray on the Perforated Baking Sheet and set aside.
3. Roll pie crust out on Roul’Pat using the Beechwood Rolling Pin.
4. Cut 20 dough circles using your favorite size dough cutter.
5. Using Shaper, press the pastry into each tartlet well.
6. Using fork, lightly perforate dough, being careful not to puncture tray.
7. Pre-bake tartlet shells for 8-10 minutes.
8. Remove tartlets from oven.
9. In a sauté pan, caramelize onion with butter over medium heat.
10. Fill tartlet shells with apple, onion, and sprinkles of goat cheese.
11. Add cranberries or cherries on top.
12. Drizzle with Apple White Balsamic Vinegar.
13. Bake for 5 minutes or until warmed.



bon TIP: For a richer flavor, reduce the balsamic vinegar by placing in a sauce pan and let it steam until it is reduced by 30 percent. Let cool and return to jar.   

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Time:

Active Time: 30 minutes
Total Time: 40 minutes

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Recipe Yield

40 Servings