Recipe - Holiday Tarts

1 lg Egg; lightly beaten
1/3 Brown Sugar; firmly packed
1/3 cup Corn Syrup
1 One half tablespoon Butter; softened
1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground cinnamon
1/8 teaspoon Almond Extract
1/8 teaspoon Vanilla Extract
One fourth cup Mixed Candied Fruit; chopped
1/8 cup Currants or Raisins
3/16 cup Walnuts

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:
http://www.recipeaday.com/archives/nov99/Nov_99_Recipes.html and roll
the dough out very thin. Cut 16 rounds to fit the pastry tins, and line the
tins with the cut pastry.

Preheat oven to 450F 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 pastrylined tart tins, filling each about
twothirds full. Bake for 10 minutes at 450F degrees, then reduce the heat
to 325F 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@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Nov 21, 1999, converted by MM_Buster
v2.0l.