Wonderful Walnut Tarts
|Piecrust mix||10 Ounce|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Walnuts||1 Cup (16 tbs), broken|
|Vanilla extract||1⁄2 Teaspoon|
Make piecrust mix as package label directs; divide into two balls; thinly roll out each one on lightly floured pastry cloth; cut out 9 four-inch circles, making 18 circles in all.
Snugly fit each circle into a 2 1/2-inch muffin cup; trim top edges even; refrigerate.
Preheat oven to 425°F.
In double boiler, stir together brown sugar and next 6 ingredients.
Cook over hot, not boiling, water 5 minutes, stirring; add broken walnuts, vanilla.
Pour into pastry-lined muffin cups, filling each two-thirds full.
Bake at 425°F.
for 10 minutes.
Lower oven to 350°F; bake 15 to 20 minutes more or until pastry is cooked.
Cool on racks 5 minutes; then gently lift from pans and cool thoroughly on racks.