Saturday, November 24, 2012
Sweet Onion Tartlets
Happy Thanksgiving to one and all! I hope you all had a fun-filled, relaxing day! We are so very blessed in so many ways, and it's wonderful to have a day to acknowledge all those blessings and thank God for them! Our day was lovely. It began with a turkey trot in the morning where I PR'd (personal record) and Andy got third in his age division! We decided that the boys would be coming with us next year. Then we came home, cleaned up, I wrapped up the cooking I'd begun the day before, and we packed up and headed over to our friends' house. The afternoon/evening was spent in laughter, games, food and fun.
I brought an appetizer to share, and these were yummy to the tummy! I can thank The Farm Chicks for that, since this recipe came from my The Farm Chicks in the Kitchen cookbook.
Sweet Onion Tartlets
3/4 cup butter (1 & 1/2 sticks), softened
1 3-oz. package cream cheese, at room temperature
1 cup AP flour
4 cups quartered and thinly sliced sweet onions
2 tsp sugar
1/2 tsp salt
1/3 cup heavy cream
1 large egg
1. Make the crust: Heat the oven to 350 degrees. Combine 1/2 cup (1 stick) butter and the cream cheese in a medium-sized bowl and mix with a wooden spoon until smooth. Add the flour and mix until well combined. Scoop the mixture into 24 heaping teaspoonfuls and roll each into a ball. Press each ball into the bottom and up the sides of an ungreased mini-tart (muffin) pan; set aside.
2. Cook the onions: Heat a large skillet over medium high heat. Add the remaining 1/4 cup (1/2 stick) butter, stirring until melted; then add the onions, stir in the sugar and salt, and saute over medium-low heat until golden brown and caramelized - about 20-30 minutes. Divide the onion mixture evenly between the 24 tartlet shells.
3. Bake the tartlets: Combine the cream and egg in a glass measuring cup and whisk until smooth. Pour into the tartlets, dividing evenly. Bake until the filling and crust are golden brown - 22 to 24 minutes. Transfer the tartlets from the baking pan to a serving plate and serve warm.