Melrose Tarts Recipes

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Steps:

• 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.