Holiday Nut Tarts

Total Time: 53 mins Preparation Time: 25 mins Cook Time: 28 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, , cubed
• 2 eggs
• 2 teaspoons vinegar
• cold water
• 3/4 cup hazelnuts
• 3/4 cup blanched almond
• 1/2 cup pine nuts
• 1 1/4 cups chopped candied peel
• 1 teaspoon grated orange rind
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 3/4 cup liquid honey
• 1/4 cup butter, softened
• 2 eggs, beaten

Recipe

• 1 pastry---------.
• 2 in food processor, mix together flour and salt.
• 3 add butter, pulse until mixture resembles coarse crumbs.
• 4 in measuring cup, beat together eggs and vinegar, add enough cold water to measure 2/3 cup.
• 5 add to flour mixture, process just until mixture begins to clump.
• 6 press pastry into ball, refrigerate until chilled through.
• 7 roll out pastry between two pieces of waxed paper to 1/8 inch thickness.
• 8 using cookie cutter, or glass, cut rounds and fit into 24 small tart tins (or 18 large tins) chill for 15 minutes.
• 9 filling-----------.
• 10 spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet.
• 11 place both pans in 375 degree oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant.
• 12 place hazelnuts in tea towel, rub off as much of the skin as possible.
• 13 coarsely chop hazelnuts and almonds.
• 14 in a large bowl, mix together nuts, peel, rind and spices.
• 15 add honey, butter and eggs, stir until fruit and nuts are evenly coataed.
• 16 spoon into prepared tart shells.
• 17 bake in 375 degree oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set.
• 18 let cool completely.