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Cipollini onions are perfect for these tarts because they are small, flat, and sweet. You can also substitute shallots.

Source: Martha Stewart Living, December/January 1999



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How would you rate this recipe?
  • christi1101
    7 MAR, 2015
    Delicious flavors but a mess trying to get out of the muffin tin. I used store bought refrigerated pie dough, so I don't know if that was the issue, but if I make this again, I will either place pie dough in greased muffin tin first then top with onion/syrup or try with puff pastry.
  • sophiaoz
    18 DEC, 2012
    Cooking times were okay for me. I would serve them at room temp. I found that they tasted better as they cooled. However I would use less sugar. Maybe 3 - 4 tablespoons
  • karyn
    23 OCT, 2012
    The recipe for the dough Pate Brisee (Pie Dough) is not there when you click on it
  • LvilleCook
    19 SEP, 2011
    A friend made these this past weekend and the onions were too burned to eat. We thought 20 minutes at 425 after caramelizing for 15 minutes may have been too much. These are small tartlets. The concept is wonderful, but keep an eye on cooking time.
  • jammiejulie
    30 DEC, 2008
    I plan on making these and I will serve them at room temp.
  • dmwochele
    7 JUL, 2008
    can anybody tell me if these are meant to be served immediately or if they can be served room temp?? Please help!

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