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Ingredients
- Pastry for 24 tart shells:
- 2/3 cup (170 rol) Gay Lea Butter, soft
- 1-1/2 cups (375 ml) brown sugar,
- firmly packed
- 1 cup (250 ml) dark corn syrup
- Pinch of salt
- 4 eggs, well beaten
- 1-1/2 tsp (7.5 ml) vanilla extract
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) each cinnamon, nutmeg, allspice
- 1 cup (250 ml) currants
- 1/2 cup (125 ml) walnuts, filberts or
- pecans,chopped
Preparation
Step 1
Method
Preheat oven to 400°F (205°C). line tart shell forms with pastry. Mix together butter, brown sugar, corn syrup and salt. Stir eggs, vanilla, lemon juice, cinnamon, nutmeg and allspice. Divide currants and chopped nuts equally and place in bottom of each tart shell. Fill shells two-thirds full with filling mixture. Don't overfill as filling will puff up and drip Out. Bake at 400°F (205°C) for 10 minutes. Reduce temperature to 350°F (175°C) and bake 5 to 10 minutes longer or until tart shells are golden color.
Makes 12-18 tarts.