Duck Tart with Cherry Jam and Goat Cheese
Ingredients
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12 oz Flour
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6 1/2 oz Shortening
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2 1/2 oz Water (cold)
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1/2 tsp Salt
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1/2 oz Sugar
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1 Tbsp Shallots, sliced
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1 cup Dried Cherries
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1 3/4 cups Balsamic Vinegar
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1/2 cup Sugar
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1 1/2 Tbsp Honey
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1/4 cup Shallots, sliced
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1 Tbsp Olive Oil
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3 Tbsp Balsamic Vinegar
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Salt & Pepper, to taste
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1/4 cup Goat Cheese
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2 Tbsp Parsley, fried
Directions
Tart Dough
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1
Mix shortening into flour until fine.
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2
Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky.
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3
Refrigerate for 20 minutes.
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4
Roll dough to 1/8" think. Grease a small 4-inch tart or pie pan with non-stick coating.
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5
Gently press dough into pan and cut away any excess.
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6
Using a fork, poke holes in the dough and cover with parchment paper.
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7
Pour dried beans or pie weights in dish.
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8
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
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1
Combine the first five ingredients together in saucepan.
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2
Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes.
Duck Filling
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1
Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper.
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2
Sear duck breast, skin side down until a crispy golden brown.
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3
Turn duck over and continue to cook until medium. Remove from pan and let cool.
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4
Add onions to skillet and saute until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool.
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5
Thinly slice duck breast and add to the cooled onion mixture. Toss until combined.
Assembly
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1
Spread 1 tablespoon of cherry jam into each tart shell.
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2
Crumble 1/3 of the goat cheese into the tart shell.
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3
Add duck mixture to the tart and top with remaining cheese.
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4
Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.
