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: 120 minutes
- Yield: 16 tarts 1x
Description
These mini chilli and caramelised onion jam tarts are a delightful combination of sweet and spicy, perfect for a cocktail party or as a unique appetizer.
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
- Preheat the oven to 200°C (392°F).
- For the chilli jam, roughly chop the tomatoes, large red chillies, Birds Eye chillies, and onion. Place them in a saucepan with the brown sugar and balsamic vinegar.
- Heat the mixture until boiling, then reduce the heat to low and simmer for 35-40 minutes until thickened. Transfer to a blender and puree until smooth. Set aside to cool.
- For the caramelised onion jam, heat the olive oil in a pan over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes until the onions are soft and golden brown. Season with salt and pepper to taste.
- Cut the puff pastry sheet into 16 squares. Place each square into a mini muffin tin, pressing gently to form a tart shell.
- Spoon a small amount of chilli jam and caramelised onion jam into each pastry shell.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crisp.
- Remove from the oven and allow to cool slightly before serving.
Notes
The jams can be made ahead of time and stored in the refrigerator for up to a week. Use high-quality balsamic vinegar for the best flavor in the chilli jam. These tarts are best served warm but can be enjoyed at room temperature as well.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Cuisine: Australian
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 12
- Sodium: 150
- Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 0
