Submitted by Angela Johnson
1 (9 inch) pie pastry (I used pie dough in a box)
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon light corn syrup
salt
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon ground mace (I used fresh nutmeg)
On a lightly floured surface, roll out pie pastry 1 inch thick
Using a 3 inch cutter, cut out 36 rounds and gently press them into shallow tart pans. Set aside. You may need to bake them in batches (I used my cupcake pan and it was fine, you don't need a tart pan)
Preheat the oven to 375 degrees
In the top of a double boiler, combine the butter, sugar, corn syrup and salt andmix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
Place the pan over hot, but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10 -15 minutes, do not overcook
Fill each tart 2/3rds full (no more than 1/2 tbls) and bake directly on the oven racks for 15 - 20 minutes - or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
Store in covered containers, the layers separated by paper towels
These can be frozen.
1 (9 inch) pie pastry (I used pie dough in a box)
1/2 cup butter, room temperature
1 cup granulated sugar
1 tablespoon light corn syrup
salt
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon ground mace (I used fresh nutmeg)
On a lightly floured surface, roll out pie pastry 1 inch thick
Using a 3 inch cutter, cut out 36 rounds and gently press them into shallow tart pans. Set aside. You may need to bake them in batches (I used my cupcake pan and it was fine, you don't need a tart pan)
Preheat the oven to 375 degrees
In the top of a double boiler, combine the butter, sugar, corn syrup and salt andmix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
Place the pan over hot, but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10 -15 minutes, do not overcook
Fill each tart 2/3rds full (no more than 1/2 tbls) and bake directly on the oven racks for 15 - 20 minutes - or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
Store in covered containers, the layers separated by paper towels
These can be frozen.
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