Exposed Tarts

  • 1 package pastry dough
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 Onion, thinly sliced
  • 1 Apple, thinly sliced
  1. Separate the pastry dough from the waxy lining. Using parchment paper, cut a 3″ wide strip and bring the ends together to create a short cylinder. Staple the ends together to keep it intact. Repeat for each intended tart.
  2. Use that cylinder as a cookie cutter to cut circles from the pastry dough (usually 6 circles).
  3. Sauté sliced onions and sugar. Before completely sautéed add apple and continue until both are slightly soft
  4. Stand cylinder on end and fill halfway with sautéed mixture. Top with a tablespoon of cream cheese, spread evenly.
  5. Top with one of the circular cuts of pastry dough.
  6. Bake at 400° for 25 minutes.
  7. Allow to cool slightly then use a spatula to transfer to plate. Do not remove the waxy wrapper until served.

Read more about making this in the blog page: Making Exposed Tarts