Ingredients
- 12 oz Flour
- 6 1/2 oz Shortening
- 2 1/2 oz Water (cold)
- 1/2 tsp Salt
- 1/2 oz Sugar
- 1 Tbsp Shallots, sliced
- 1 cup Dried Cherries
- 1 3/4 cups Balsamic Vinegar
- 1/2 cup Sugar
- 1 1/2 Tbsp Honey
- 1/4 cup Shallots, sliced
- 1 Tbsp Olive Oil
- 3 Tbsp Balsamic Vinegar
- Salt & Pepper, to taste
- 1/4 cup Goat Cheese
- 2 Tbsp Parsley, fried
Direction
Tart Dough:
- Mix shortening into flour until fine.
- Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky.
- Refrigerate for 20 minutes.
- Roll dough to 1/8" think. Grease a small 4-inch tart or pie pan with non-stick coating.
- Gently press dough into pan and cut away any excess.
- Using a fork, poke holes in the dough and cover with parchment paper.
- Pour dried beans or pie weights in dish.
- Bake tart crust in 375 degree oven for 20 minutes or until golden brown. When cooled, remove crust from dish and set aside.
Cherry Jam:
- Combine the first five ingredients together in saucepan.
- Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes.
Duck Filling:
- Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper.
- Sear duck breast, skin side down until a crispy golden brown.
- Turn duck over and continue to cook until medium. Remove from pan and let cool.
- Add onions to skillet and saute until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool.
- Thinly slice duck breast and add to the cooled onion mixture. Toss until combined.
Assembly:
- Spread 1 tablespoon of cherry jam into each tart shell.
- Crumble 1/3 of the goat cheese into the tart shell.
- Add duck mixture to the tart and top with remaining cheese.
- Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.