Onion Jam Tartlets
Ingredients
Jam:
500 grams red onions, sliced
15 grams butter
50 mls balsamic vinegar
25 grams brown sugar
10 ounces plain flour
1/4 teaspoon salt
Preparation
1
Jam:
2
Melt butter in pan. Add onions, salt, pepper and thyme sprig.
4
Add sugar and vinegar and continue cooking on low heat until most of the liquid is absorbed by the onions and mixture is the consistency of jam.
5
Remove thyme sprig.
6
Store in clean jars and refrigerate.
7
Great for hors d'oeuvres or as an accompaniment to hamburgers in place of relish.
8
Shortcrust Pastry:
9
Mix together flour and salt. Cut in cold butter until mixture resembles breadcrumbs. Add egg and water mixture a little at a time until dough holds together. Do not knead. Leave dough to rest for at least 30 mins. Roll dough out on a floured surface to about 2 mm thick. Cut out pastry with a round cookie cutter (I used a 4 1/2 cm diameter round cookie cutter) and press into a tartlet tray with holes measuring about 4 cm in diameter. You can of course make it into whatever size you like.
10
Prick base of pastry with a fork.
11
Bake blind about 10 - 12 mins or until the sides turn slightly golden at 180˚C.
12
Cool before filling.
13
TO ASSEMBLE TARTS:
14
Shortcrust pastry cups (recipe above)
15
Onion jam (recipe above)
16
Feta cheese / Blue cheese, crumbled
17
Fresh thyme
.
Yield:
16.0 servings
Added:
Wednesday, February 16, 2011 - 6:43am
