Tea Cake Recipes - Nutty Tarts Recipe

Ingredients

PASTRY

• 1 1/4 cups/180 g all purpose/plain flour

• 1/8 tsp salt

• 1/4 cup/50 g granulated sugar

• Grated zest of 1 orange

• 4 tbsp butter, cut up

• 1 large egg yolk, lightly beaten 

PINE NUT PECAN FILLING:

• 1/4 cup/50 g granulated sugar

• 1 tbsp water

• 3/4 cup/75 g finely chopped pecans

• 1/4 cup/30 g pine nuts

• 2 tbsp honey

• 1 tbsp light/single cream

---

Method:

1. Pastry: Sift the flour and salt into a medium bowl. Stir in the sugar and orange zest. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

2. Mix in the egg yolk to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 350°F/180°C/ gas 4. Butter twenty-four mini-muffin cups. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm).

4. Use a fluted 2-inch (5-cm) cookie cutter to cut out twenty-four dough rounds. Press the dough rounds into the prepared cups and prick all over with a fork.

5. Bake for 10-15 minutes, or until the pastry is just golden. Transfer to racks to cool.

6. Pine Nut Pecan Filling: Mix the sugar with the water in a small saucepan.

7. Wash down the sides of the pan with a pastry brush dipped in cold water to prevent sugar crystals from forming. Cook over low heat until the syrup is golden, about 10 minutes.

8. Mix in the pecans, pine nuts, honey, and cream until well blended. Spoon the filling into the cups and let cool completely.