Walnut Tartlets

A delicious, simple treat, easily made, especially if you use bought “all butter” shortcrust. Or for a change, why not make some wholemeal pastry, as I have done here?

8 oz plain wholemeal

caster sugar to taste - I used a scant tablespoonful

4 oz cold butter

pinch of baking powder

around 3 fl oz liquid - 1 egg yolk, 1 teaspoon sunflower oil, then make up to the quantity with cold water

Rub the butter into the flour, then add the sugar and baking powder. Mix to a dough with the liquid and lightly knead until smooth. Or alternatively, make in a food processor. I never rub in by hand.  Chill for ten mins while you make the the filling.

You will need a 12 whole bun tun. Pre heat your fan oven to 190C

4 oz light soft brown sugar

1 egg

the grated rind of a lemon

2 teaspoonfuls of fresh lemon juice

4 tablespoonfuls golden syrup, warmed

1½ of softened butter

4 oz walnuts chopped

After slightly warming your treacle [Cornish for golden syrup] in a medium bowl, add the sugar, lemon zest and juice and egg then whisk until well mixed. Beat in the butter then finally add the walnuts.

Roll out your pastry and using a cutter line your bun tins, then fill with your lovely treacley walnut mix.

Bake for about 20-25 mins until golden brown.

Makes about 12

So delicious, especially served with clotted cream.

Note: this wholemeal pastry recipe is very good, but the quantity above, will also make around a dozen jam tarts etc as well as the walnut tarts.