This dish is a real stunner & would be great to serve at a dinner party plus it tastes absolutely wonderful. To top it off it's actually really simple to make.
Onion & Potato Tartes Tartin
from Martha Stewart's Baking Handbook
sheet of puff pastry dough
2 T cold unsalted butter plus extra for greasing the pans
1 small onion, sliced thin
1 russet potato, sliced very thin, scant 1/4-inch
salt & pepper
2 T balsamic vinegar
pinch of sugar
Preheat oven to 425 F. Butter two 4-inch mini cake pans & set aside.
Roll the puff pastry out to a scant 1/4-inch (our's was already that thin so it didn't need any rolling). Cut out two circle of the dough big enough to fit inside the widest part of the cake pan. Prick the dough with a fork. Chill the dough circles for 30 minutes.
Layer 3 or 4 slices of onion on the bottom of each pan. Top with a layer of concentric circles of potato & season with salt & pepper. Add another layer of potatoes & salt & pepper. Top each with a puff pastry circle. Place on a baking sheet then bake for 20 minutes until the pastry is puffed & golden brown. Immediately invert the tartes onto a serving platter.
Add the balsamic vinegar & sugar to a small sauce pan. Bring to a simmer & stir until thickened into a syrup. Cut the 2 tablespoons of butter into small pieces. Whisk the pieces in a little at a time until all of it in incorporated. Brush this glaze on the top of the tartes.
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