My go-to appetizer/hors d'oeuvre/potluck contribution of late has been a simple caramelized onion tart made on a buttery tart dough. It's good, but when the first of the autumnal cranberries showed up at the market recently, I thought they could add a nice, tart punch to an otherwise rich little bite. With puff pastry on hand, I used it as an easy, convenient base. <br /> <br />Be sure to take your time with the caramelized onions. It's tempting to jack up the heat a bit, but low, slow cooking is the way to make them super sweet and beautifully brown.

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