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cherry-tartsYield: about 24 individual tarts

Ingredients
4 cups fresh tart cherries, pitted
1 1/2 cups granulated sugar
4 tablespoons cornstarch
All butter pastry dough prepared and chilled at least 1 hour in advance

Instructions
Place cherries in saucepan over medium heat. Cover. After a few minutes, the cherries should lose considerable juice. Turn heat to low.

Pour sugar and cornstarch into the hot cherries and mix well. Stirring frequently, cook over low heat until thickened.

Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.

Optional: store cherry compote in refridgerator for up to 2 days.

When ready, preheat the oven to 375 F.

Roll dough to desired thickness and cut circles large enough to fill individual muffin tin cups. Roll excess edges inward. Fill each cup with cherry compote.

Bake for about 30 minutes or until edges of crust brown. Remove from the oven and place on a rack to cool.

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This tart is traditionally made with Blarney cheese, a mild, buttery Irish product. But the tart is just as delicious when Fontina or Swiss cheese is used. This will easily serve six, with enough extra for second helpings or for leftovers the next day.

8 to 10 servings

CRUST

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/4 cup sour cream
1 egg yolk

FILLING

1/4 cup (1/2 stick) unsalted butter
1 3/4 pounds onions, thinly sliced
1 cup half and half
3 egg yolks
1 egg
Ground nutmeg
1 cup grated Blarney cheese, Fontina cheese or Swiss cheese (about 4 ounces)

FOR CRUST:

Blend flour and salt in processor. Add butter and blend in using on/off turns until mixture resembles coarse meal. Mix sour cream and egg yolk together. Add to flour mixture and blend in using on/off turns just until dough begins to form clumps. Gather dough into ball; flatten into disk and refrigerate 30 minutes.

Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Trip edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Continue to bake until pale golden, piercing crust in pan bottom with fork if dough bubbles, about 15 minutes. Transfer to rack and cool.

FOR FILLING:

Melt butter in heavy large skillet over medium-low heat. Add onions and sauté until very soft and golden, stirring often, about 45 minutes. Season to taste with salt and pepper; cool. DO AHEAD Crust and onions can be prepared 1 day ahead. Cover crust and let stand at room temperature. Cover onions and refrigerate.

Preheat oven to 325°F. Whisk half and half, yolks and egg in medium bowl. Season to taste with nutmeg, salt and pepper. Spread onions in crust. Sprinkle with cheese. Ladle half and half mixture over. Bake tart until filling puffs and is golden, about 50 minutes. Cool slightly. Serve warm or at room temperature.

via Bon Appetit