Melrose Tarts
Ready In: 50 mins
Serves: 6
Ingredients
- 1⁄2 lb shortcrust pastry
- 1⁄2 lb fine white breadcrumb
- 8 fluid ounces honey
- 2 tablespoons freshly squeezed lemon juice
- 1⁄4 lb dundee marmalade
- ground ginger or freshly grated ginger, to taste
Directions
- Preheat oven to 350° F.
- Roll out the pastry, and line small pie tins or large muffin tins.
- Trim the edges and reserve the extra pastry.
- Sprinkle the breadcrumbs evenly over the pastry base.
- Warm the honey and marmalade very gently in a saucepan over a very low heat.
- Stir in the lemon juice and ginger.
- Pour the mixture over the breadcrumbs.
- Roll and cut the leftover pastry into small rounds to cover the individual tarts.
- With a sharp knife, make a small slit or two in the top of each one.
- Bake for 25 to 30 minutes until golden brown.
- Serve hot or cold with whipped heavy cream.
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