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Alsatian Onion Mini-Tarts

Print Makes about 30 Tarts

These delightful, rich-tasting northern French tarts are quick and easy. Add 125 g crumbled cooked bacon to the filling for a true Alsatian experience.

Recipe excerpted from The All New Ball Cook of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:

Medium

Preserving Method:

Enjoy Now

You Will Need:

  • 1 large egg

  • 125 mL heavy cream

  • 1 tsp. chopped fresh thyme

  • 1/2 tsp. salt

  • 1/4 tsp. ground black pepper

  • 2 (54 g) pkg. mini phyllo shells

  • 1 (240 mL) jar Double-Onion Marmalade (page 102)

  • 125 g crumbled, crisp-cooked bacon

  • 125 g Gruyere cheese, shredded

Directions:

1. Preheat oven to 218°C. Whisk egg in a 500 mL glass measuring cup. Whisk in cream and next 3 ingredients.

2. Place phyllo shells on a large baking sheet. Divide marmalade and crumbled bacon evenly among shells. Carefully spoon cream mixture evenly into shells, and top with cheese.

3. Bake at 218°C for 12 minutes or until golden brown.


LARGE TART VARIATION:

Preheat oven to 218°C. Fit 1 Flaky Piecrust (page 315), thawed into a 23 cm tart pan with removable bottom; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Line dough with aluminum foil and fill with pie weights or dried beans. 

Bake at 218°C for 8 minutes. Remove weights and foil and bake 3 to 4 more minutes or until bottom is golden brown.Remove from oven to a wire rack, and cool completely (about 15 minutes). Gently tap excess crust from sides of pan, using a rolling pin. 

Spread marmalade in bottom of crust; sprinkle crumbled bacon evenly over marmalade. Carefully pour cream mixture over bacon and sprinkle with cheese. Bake at 218°C for 25 minutes or until filling is set and cheese is golden brown. 

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