Onion Jam Tartlets

Jam:Melt butter in pan.

Add onions, salt, pepper and thyme sprig.Cook on low to medium heat until onions are soft and translucent, not browned.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.Remove thyme sprig.Store in clean jars and refrigerate.Great for hors d'oeuvres or as an accompaniment to hamburgers in place of relish.Shortcrust Pastry: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.Prick base of pastry with a fork.Bake blind about 10 - 12 mins or until the sides turn slightly golden at 180C.Cool before filling.TO ASSEMBLE TARTS:Shortcrust pastry cups (recipe above)Onion jam (recipe above)Feta cheese / Blue cheese, crumbledFresh thyme.