Onion Jam Tartlets
By: ping
Published: Wednesday, February 16, 2011 - 6:43am

Ingredients




Jam:
500 grams red onions, sliced
15 grams butter
50 mls balsamic vinegar
25 grams brown sugar
salt and fresh ground pepper to taste
1 sprig fresh thyme
Shortcrust Pastry:
10 ounces plain flour
5 ounces cold butter
1/4 teaspoon salt
1 egg+ 1 tbs cold water

Preparation

1 Jam: 2 Melt butter in pan. Add onions, salt, pepper and thyme sprig. 3 Cook on low to medium heat until onions are soft and translucent, not browned. 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