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Caramelized Apricot-Onion Tartlets

Sweet Vidalia onions with Taleggio cheese and bacon make this a tartlet to be savored.

  • Yield: Makes 24

Source: Martha Stewart Living, November 1998


  • 1/2 pound smoked slab or thick-cut bacon, cut into 1/4-inch dice
  • 4 medium Vidalia or other sweet onions (about 2 pounds), halved and cut into 1/4-inch-thick slices
  • 1 tablespoon sugar
  • 1/4 cup brandy
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red-pepper flakes
  • 1/2 cup dried apricots (about 4 ounces), finely chopped
  • 3 tablespoons fresh thyme leaves
  • Walnut Tartlet Shells
  • 1/2 pound Taleggio cheese


  1. Line a plate with paper towels. Place a large sauté pan over medium heat, and cook the bacon until slightly crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Reserve 2 tablespoons bacon grease in pan.

  2. Add onions and sugar to sauté pan. Cook over medium heat, stirring occasionally, until caramelized and dark brown, about 40 minutes. Add brandy; stir with a wooden spoon.

  3. Add salt, black pepper, red-pepper flakes, apricots, and cooked bacon; stir to combine. Cook until all liquid has evaporated. Add 2 tablespoons thyme leaves. Remove pan from heat, and set onion mixture aside.

  4. Heat oven to 350 degrees. Arrange the tartlet shells on a baking sheet. Cut cheese into 24 equal pieces, and place one slice on each tartlet shell. Top cheese in each shell with 1 tablespoon reserved onion mixture.

  5. Transfer baking sheet to oven, and cook until cheese has melted, 8 to 10 minutes. Remove from oven; sprinkle with remaining tablespoon thyme leaves. Serve immediately.

Cook's Notes

Taleggio cheese, is Northern Italy’s most refined and sophisticated cheese. It has a reddish brown, edible rind, a soft, white interior, and a meaty, nutty flavor.

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