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1
place the flour and salt in the work bowl of a food processor.
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2
add the butter and pulse until mixture resembles coarse crumbs.
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3
add the cold water 1 tablespoon at a time and pulse just until the dough comes together.
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4
turn the dough out onto a floured counter and roll it to a thickness of 1/8 inch.
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5
use a 3 1/2-inch round cookie cutter or juice glass to punch out about 18 circles of dough.
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6
grease 2 regular 12 cup muffin tins.
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7
press each circle into 1 cup, gently pushing the dough part way up the side of each cup.
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8
(there will be some empty cups) chill the pastry in the muffin tins while you prepare the filling.
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9
heat the oil in a largenonstick skillet, add the onions and cook over medium heat, stirring occasionally until they are soft and you are no longer crying.
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10
about 10 minutes stir in the sugar and continue cooking until the onions start to burn at any time.
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11
season the carmelized inions with salt and pepper to taste and set them aside.
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12
preheat the oven to 400 degrees divide the onion,mixture among the pastry shells beat the eggs with the fork in a measuring cup.
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13
beat in the milk carefully pour a tablespoon or so into each pastry shell.
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14
bake until the edges of the pastry turn golden brown and the filling is set.
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15
,about 20 minutes.
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16
unmold tartlets by running a sharp knife around the edge and turning them gently onto a kitchen towel.
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17
serve the tatlets warm with champagne or a fancy cocktail-- this is not beer food!
