Rum and butter bound with, for instance, breadcrumbs or ground almonds.
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RUM BUTTER TARTS
8oz rich shortcrust pastry
2oz dark brown sugar
1 egg beaten
loz ground almonds
2-3 oz "no soak" dried apricots, finely chopped
1 tablespoon dark rum
1/2 teaspoon ground cinnamon
Pinch grated nutmeg
Pinch ground cloves.
Set oven to 375°F or Mark 5. Mix the apricots and raisins with the rum and leave to stand for about 15 minutes. Meanwhile roll out the pastry thinly on a floured surface and cut into 12-15 rounds with a pastry cutter. Line 3 inch greased patty or bun tins with the pastry rounds. Cream the butter and sugar in a bowl until light and fluffy, then beat in the egg, ground almonds and spices. Stir in the rum-soaked fruit. Place a spoonful of the filling in each pastry case and bake for 15-20 minutes. Cool the tarts in the tins for a few minutes before transferring to a wire rack until cold. Serve warm or cold dusted with a little icing sugar.
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