traditionally for thanksgiving, most serve pie. i thought i would try individual nut tarts this year for something different. these tarts have a distinct molasses taste, and seemed to be just the right size for a sweet dessert after a large thanksgiving meal. i found this recipe in my magazine collection of recipes that i have saved over the years. the original recipe made 12 tarts, and i reduced the ingredients to make four 3 1/2 inch tarts for dinner.
to make the nut tarts:
preheat the oven to 350 degrees. on a lightly floured surface, unroll 2 refrigerated pie crusts. using a 4 inch round cookie cutter, cut 4 large circles of crust. line four tart pans with removable bottoms with the crusts. prick the bottoms with a fork. place the shells on a baking sheet and bake for 5 minutes. remove from the oven.
while the tarts are baking, prepare the filling. in a medium bowl, combine 1/2 cup light brown sugar, with 1/4 cup molasses, and 1/4 cup dark corn syrup. next, whisk in 1/8 cup melted butter and 1 1/2 eggs. i used one egg and 1/2 egg of egg beaters. next, whisk in 1 teaspoon vanilla, and 1/8 teaspoon salt. stir in one cup chopped walnuts. divide the filling into the pre baked shells. bake for 20 to 22 minutes until the center of the tarts are set. serve with vanilla ice cream. i also used small leaf cutters to cut decorative leaves for the top of the tarts. i baked those separately and just added them to the tarts at the end of baking.