French soup in a tart costume.
I tested with both throughout the recipe development process, and tasters unanimously preferred tarts made with pie dough over puff pastry. The pie dough tarts were more cohesive; the crust has structure and a pleasant chew, and it melds seamlessly with the caramelized onions and melty Gruyère cheese.
Working around the edge of the dough, fold over a 1/2-inch border of dough, pinching it together to form a raised rim, which will help keep the onions contained and in place for the tart. Once you have completed this step, your crust should be 9 inches in diameter. In a classic Tatin, the fruit releases pectin-rich juices as it cooks on the stovetop, creating a glossy, sticky caramel with the butter and sugar in the skillet, which then binds the fruit together in the tart. Onions aren't as rich in pectin as apples, and don't cook down as readily, so I needed to find a way to recreate that binding effect without making the tart overly sweet in the process.
Keep repeating this process until the onions are soft, sweet, and a deep golden brown, and then deglaze them one last time with dry sherry instead of water. Next, add in some stock , and cook it down until the onions are jammy, and the liquid has reduced to just coat the onions. Once you have your skillet of choice, smear it with a few tablespoons of softened butter and then evenly sprinkle one tablespoon of sugar over the butter.
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