Nut Tarts

Instructions

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter.

2. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Slowly add the cold water, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough.

4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. Preheat your oven to 375°F (190°C) and grease a muffin tin.

6. In a medium bowl, whisk together the brown sugar, honey, eggs, vanilla extract, cinnamon, and a pinch of salt until well combined.

7. Stir in the chopped nuts until they are evenly coated with the mixture.

8. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.

9. Using a round cutter or a drinking glass, cut out circles slightly larger than the muffin tin openings.

10. Gently press the pastry circles into the muffin tin, shaping them to fit the cups.

11. Divide the nut filling evenly among the pastry-lined muffin cups.

12. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.

13. Remove the nut tarts from the oven and let them cool in the tin for a few minutes.

14. Carefully transfer the tarts to a wire rack to cool completely before serving.

15. These nut tarts are best enjoyed warm or at room temperature. They make a delightful dessert on their own or can be served with a dollop of whipped cream or a scoop of vanilla ice cream.

16. Store any leftover nut tarts in an airtight container at room temperature for up to 3 days.