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1
Put flour and salt in the work bowl of food processor.
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2
Add butter and pulse until it looks like coarse crumbs.
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3
Add the water 1 Tbs at a time and pulse until the dough comes together.
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4
Turn the dough out onto a floured counter and roll it to 1/8 inch thickness.
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5
Use a 3 1/2 inch glass or cookie cutter to cut out 18 circles of dough.
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6
Grease 2 muffin tins.
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7
Press each circle into 1 cup--gently pushing the dough up the side of each cup.
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8
(you'll have holes left over since you only have 18 circles).
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9
Chill the pastry in the muffin tins while you prepare the filling.
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10
Heat the oil in a large nonstick skillet.
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11
Add the onions and cook over medium heat, stirring occasionally, until they are soft and you are no longer crying (about 10 min.)
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12
Stir in the sugar and vinegar and continue cooking until the onions turn a rich golden brown (5-10 minutes).
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13
Lower the heat if they start to burn.
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14
Season them with salt& pepper and set them aside.
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15
Preheat oven to 400F.
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16
Divide the onions among the shells.
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17
Beat eggs and add milk.
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18
Pour about a tablespoon of the egg mixture into each shell.
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19
Bake until the edges of the pastry turn golden brown and the filling is set (About 20 min).
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20
Unmold tartlets by running a sharp knife around their edges and turning them gently out onto a kitchen towel.
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21
Serve tartlets warm.
