Duck Tart with Cherry Jam and Goat Cheese

Duck tart with cherry jam and goat cheese

Ingredients

  • 1

    12 oz Flour

  • 2

    6 1/2 oz Shortening

  • 3

    2 1/2 oz Water (cold)

  • 4

    1/2 tsp Salt

  • 5

    1/2 oz Sugar

  • 6

    1 Tbsp Shallots, sliced

  • 7

    1 cup Dried Cherries

  • 8

    1 3/4 cups Balsamic Vinegar

  • 9

    1/2 cup Sugar

  • 10

    1 1/2 Tbsp Honey

  • 12

    1/4 cup Shallots, sliced

  • 13

    1 Tbsp Olive Oil

  • 14

    3 Tbsp Balsamic Vinegar

  • 15

    Salt & Pepper, to taste

  • 16

    1/4 cup Goat Cheese

  • 17

    2 Tbsp Parsley, fried

Directions

Tart Dough

  • 1

    Mix shortening into flour until fine.

  • 2

    Add remaining ingredients and mix until combined. More flour may be added if mixture is too sticky.

  • 3

    Refrigerate for 20 minutes.

  • 4

    Roll dough to 1/8" think. Grease a small 4-inch tart or pie pan with non-stick coating.

  • 5

    Gently press dough into pan and cut away any excess.

  • 6

    Using a fork, poke holes in the dough and cover with parchment paper.

  • 7

    Pour dried beans or pie weights in dish.

  • 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

  • 1

    Combine the first five ingredients together in saucepan.

  • 2

    Reduce over medium heat until almost dry. Place ingredients in food processor, add honey and puree for 5 minutes.

Duck Filling

  • 1

    Heat olive oil in a skillet over moderate heat, Season duck breast with salt and pepper.

  • 2

    Sear duck breast, skin side down until a crispy golden brown.

  • 3

    Turn duck over and continue to cook until medium. Remove from pan and let cool.

  • 4

    Add onions to skillet and saute until slightly caramelized. Add balsamic vinegar and reduce until almost dry. Remove from heat and let cool.

  • 5

    Thinly slice duck breast and add to the cooled onion mixture. Toss until combined.

Assembly

  • 1

    Spread 1 tablespoon of cherry jam into each tart shell.

  • 2

    Crumble 1/3 of the goat cheese into the tart shell.

  • 3

    Add duck mixture to the tart and top with remaining cheese.

  • 4

    Melt cheese in 300 degree oven. Remove from oven, garnish with cherry jam and fried parsley.

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