Yield: 16 servings
|1 large||Egg; lightly beaten|
|⅓||Brown Sugar; firmly packed|
|⅓ cup||Corn Syrup|
|1½ tablespoon||Butter; softened|
|⅛ teaspoon||Ground Nutmeg|
|⅛ teaspoon||Ground cinnamon|
|⅛ teaspoon||Almond Extract|
|⅛ teaspoon||Vanilla Extract|
|¼ cup||Mixed Candied Fruit; chopped|
|⅛ cup||Currants or Raisins|
Tart Shells from a Basic Pastry Recipe Prepare individual tart pans for 16 (shallow tins about 5 inches in diameter).
Prepare the pastry as directed in our Basic Pastry Recipe: and roll
the dough out very thin. Cut 16 rounds to fit the pastry tins, and line the tins with the cut pastry.
Pre-heat oven to 450-F degrees. Blend together the egg, brown sugar, corn syrup, butter, salt, nutmeg, cinnamon, and almond and vanilla extracts in a small mixing bowl. Blend in the candied fruit and nuts.
Spoon the mixture into the pastry-lined tart tins, filling each about two-thirds full. Bake for 10 minutes at 450-F degrees, then reduce the heat to 325-F degrees and bake for another 10 minutes, or until the filling is set and the pastry is browned.
Loosen tarts from the tins where the filling has bubbled over the pastry, so the tarts do not stick to the tins. Cool the tarts in the in the tins until cool enough to invert, then pop the tarts out to finish cooling on a rack.
Serve right away or store in an airtight container until ready to serve.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 21, 1999, converted by MM_Buster v2.0l.