Onion Tarte Tatin With Chestnuts And Cranberries
- 1 jar Reese® Caramelized Onions
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1 tablespoon balsamic vinegar
- 10-12 slices Reese® Water Chestnuts
- 1/3 cup fresh cranberries
- 1 tablespoon fresh thyme leaves
- 1 sheet puff pastry, thawed according to package instructions
- Reese® Maraschino Cherries, for topping
Prepare the Pan and Onions: Preheat your oven to 375°F. Place an 8- or 10-inch ovenproof skillet over medium-high heat. Melt the butter in the olive oil in the skillet.
Add Caramelized Onions: Spread Reese Caramelized Onions evenly in the skillet, allowing them to heat and caramelize further, about 5-6 minutes, until warmed and slightly browned. Season with salt and black pepper.
Add Balsamic and Arrange Toppings: Drizzle the balsamic vinegar over the caramelized onions and cook for another minute. Remove the skillet from heat. Arrange the Reese Water Chestnuts and cranberries, tucking them into the onions. Sprinkle with thyme leaves.
Add the Puff Pastry: Roll or stretch the puff pastry dough slightly larger than the skillet. Place it over the onion mixture, tucking the edges in around the sides of the skillet. Pierce the pastry a few times to allow steam to escape.
Bake: Transfer the skillet to your preheated oven and bake for 22-25 minutes, or until the pastry is golden and puffed. Remove from the oven and allow to cool for 5-8 minutes.
Flip and Serve: Place a large serving plate or baking sheet over the skillet, then carefully flip the skillet to release the tarte tatin onto the plate. If any onions remain in the skillet, simply place them back on top.
Garnish: Slice into wedges and top with Reese Maraschino Cherries. Serve while warm.