Lemon-Ginger Walnut Tartlets
Makes 24
Ingredients
- 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
- ¼ cup unsalted butter, melted
- ½ cup dark muscovado sugar (see Note)
- 1 large egg, slightly beaten
- 1 tablespoon finely chopped candied ginger
- 1 teaspoon fresh lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped toasted walnuts
- Garnish: fresh lemon zest curls
Instructions
- Preheat oven to 450°.
- Spray 24 (2½-inch) tartlet pans with cooking spray.
- On a lightly floured surface, unroll both piecrusts. Using a rolling pin, roll dough slightly thinner. Using a 2¾-inch round cutter, cut 24 circles from pie dough, discarding scraps. Press dough rounds into prepared tartlet pans, trimming excess dough as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Place prepared tartlet pans on 2 rimmed baking sheets and freeze for 15 minutes.
- Bake until light golden brown, 5 to 7 minutes. Let cool completely.
- Reduce oven temperature to 350°.
- In a medium bowl, combine butter, sugar, egg, ginger, lemon zest, vanilla extract, and salt, stirring well. Add walnuts, stirring until combined.
- Divide walnut mixture evenly among cooled tartlet shells.
- Bake until filling is set, about 10 minutes. Let cool completely before carefully removing from tartlet pans. Garnish each tartlet with a lemon curl, if desired.
