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Rum Butter Tarts

Pies and Pastries

Rum and butter bound with, for instance, breadcrumbs or ground almonds.

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8oz rich shortcrust pastry
2oz dark brown sugar
1 egg beaten
loz ground almonds
2-3 oz "no soak" dried apricots, finely chopped
2oz raisins
1 tablespoon dark rum
1/2 teaspoon ground cinnamon
2oz butter
Pinch grated nutmeg
Pinch ground cloves.

Set oven to 375F 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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