Thursday, March 24, 2016
Walla Walla Sweet Onion Tarts
Spring is here! It's the time of daffodils, Easter eggs, lawns turning green, and planting gardens. It's a little early to plant very many things outside, but peas and Walla Walla Sweet Onion starts are hearty enough to withstand a bit of frost as the weeks go by. If you live in the valley, sets of onion starts can be found at any nursery and in most supermarket garden centers. It's possible to grow them "nearly" as sweet and delicious as the pros; the Italian sweet onion farmers who plant and bag Walla Walla Sweet Onions in abundance. Have you ever eaten an onion like an apple? If not, it's likely you've never tried a genuine Walla Walla Sweet.
I was going through one of my mother's recipe boxes a few days ago and found this delightful recipe. With spring here, it seems a perfect time to share! I hope you enjoy!
Walla Walla Sweet Onion Tart
1 cup butter
2 - 3 oz. packages cream cheese
2 cups all purpose flour, white
Combine ingredients and blend well. Then divide the doub into 48 equal balls. Press dough into 2" sections of ungreased, nonstick muffin tins. Work the dough up the sides of the tin to the rim. Set aside.
Preheat oven to 350 degrees F.
Then cream together:
1/2 cup butter
1 cup sugar
2 medium eggs, beaten lightly
2 cups Walla Walla Sweet Onions, diced
2 tsp. vanilla
Cream together butter and sugar. Add remaining ingredients. Fill tart shells to the rim. Bake from 30 - 40 minutes (check until golden brown). Cool completely before removing from muffin tin.
Serve as a "sweet" for afternoon tea.