Cranberry Onion Tarts

Ingredients:

For the crust:

120g unbleached, all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon fine ground sea salt
1/2 cup cold unsalted butter, cubed
3 tablespoons ice-cold water

For the filling:

2 tablespoons extra virgin olive oil
150g yellow onion, finely diced
200g fresh cranberries
30g pecans, chopped
3 tablespoons honey
1/4 teaspoon fine ground sea salt
1/8 teaspoon finely chopped fresh rosemary

Method:

1. To make the crust, place the flour, sugar, salt and butter in a food processor. Pulse in 10 second intervals, until all of the ingredients are combined and crumbled.

2. Add the water, one tablespoon at a time, and process on low for 20 seconds until the a dough ball forms in the bowl. Take out the dough and place it on a sheet of cling wrap. Wrap and place in the refrigerator for 15 to 20 minutes.

3. Preheat the oven to 190 degrees Celsius.

4. While the dough chills, make the filling by heating the oil in large skillet over medium-high. Add the onion, and cook for about 10 minutes, until it softens and begins to brown.

5. Add the cranberries. Cook for about three minutes, until they begin to burst and shrink.

6. Stir in the pecans and cook for one minute. Remove the skillet from the heat and stir in the honey, salt and rosemary.

7. Remove the dough from the refrigerator. Roll on a floured surface to 0,6 to 0,8-cm thickness. Cut the dough into six, 10-cm circles.

8. Place each circle of dough into the slot of a large, six-cup muffin tin. Gently press and spread the dough so that it fits into the bottom of the muffin tin and the edges reach about half way up the side.

9. Fill each crust with an equal amount of the cranberries and onions. Bake for 28 to 30 minutes, until the crust is golden brown and the filling is bubbling. Let it cool for five minutes. Use a fork or knife to carefully remove the tarts from the pan.

10. Sprinkle with chopped fresh rosemary, if desired. Serve warm or at room temperature.

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