These gorgeous mini chilli and caramelised onion jam tarts are perfect for a cocktail party.
By Christina Soong-Kroeger
I never imagined that I’d be the type of person to make jam.
People that make jam have immaculately kept gardens, submit their tax return on time, never lose library books, and never turn up at their child’s school on a scheduled day off. They don’t stay up all night writing when the muse hits and then read for a further hour when they eventually go to bed. They don’t destroy the kitchen – my husband’s exact words – when making a simple meal. 
People that make jam are sensible.
I am definitely not sensible, according to my mother.
However I’ve always liked the idea of home-made jam. Making jam is an act of defiant domesticity in this age of instant-everything-have-you-got-the-latest-tech-gizmo-multi-tasking insanity.
So when we had a glut of onions and tomatoes in the house a couple of weeks ago, I decided to take the plunge.
Like most things in life that one puts off for no particularly good reason, making jam was surprisingly easy. I wasn’t making berry or citrus jams, which may have required pectin as a setting agent; all I did was stew some fruit, vegetables and onions, puree it up and bottle it.
Seriously. It was that easy.
The chilli and caramelised onion jams were fantastic with juicy pork sausages and as part of a cheese board but then I hit upon the idea of making some mini tarts with puff pastry from the freezer.
Were they good? Actually, they were better than good. I think I’d even go so far as to describe them as ‘tart-tastic’.
So go on then. Live a little. Take a walk on the sensible side and try making savoury jam tarts yourself.
Dining Down Under: Mini Chilli & Caramelised Onion Jam Tarts
- Total Time: 2 hours
- Yield: 16 tarts 1x
Description
Gorgeous mini chilli and caramelised onion jam tarts – perfect for a cocktail party, appetiser or a night on the couch.
Ingredients
Chilli Jam
- 1 kilogram (2.2 pounds) ripe tomatoes
- 3 large red chillies
- 3 Birds Eyes chillies
- 1 onion
- 1 cup brown sugar
- 2 tablespoons best quality balsamic vinegar
Caramelised Onion Jam
- 1.5 tablespoons olive oil
- 1 kilogram (2.2 pounds) onions, peeled and sliced
- 1 cup brown sugar
- 6 tablespoons best quality balsamic vinegar
Mini Chilli & Caramelised Onion Tarts
- 1 sheet frozen puff pastry
- 16 teaspoons onion and/or chilli jam
- 80 grams (2 ounces) Parmesan cheese
Instructions
Chilli Jam
- Roughly chop first four ingredients and place in saucepan with sugar and vinegar.
- Heat until boiling and then reduce heat to low and simmer for 35-40 minutes.
- Transfer to a blender and then blend until roughly pureed.
- Let cool and then pour into a sterilised jar and seal.
- Makes about one 500 gram (18 ounce) jar.
Caramelised Onion Jam
- Heat up a large fry pan and then add the olive oil.
- Add the onions, sugar and vinegar and stir to combine.
- Cook for 30-35 minutes over a low-medium heat, stirring occasionally until onions are soft and caramelised.
- Transfer to a blender and then blend until roughly pureed.
- Let cool and then pour into a sterilised jar and seal.
- Makes about one 500 gram (18 ounce) jar.
Mini Chilli and Caramelised Onion Tarts
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Take puff pastry out of the freezer and let defrost on kitchen bench for about 6-8 minutes. You want it starting to defrost but not completely defrosted so it’s easier to work with.
- Line a baking tray with baking paper. Using a round cookie cutter, cut circles out of the past as close together as possible – I made 16 mini tart bases out of one regular sheet.
- Place directly onto baking paper and top with one teaspoon of jam.
- Sprinkle with Parmesan and bake for 12-15 minutes or until puffed up and starting to brown.
- Prep Time: 30 mins
- Cook Time: 90 mins
