A delicious alternative to mince pies at Christmas. They have a chewy texture due to lots of walnuts and raisins. Make a whole batch in advance and simply warm them up before serving. Lovely with a spoonful of whipped cream. This Scottish dessert can also be made as a larger tart.
Makes: 24 tarts
120g chilled salted butter, diced
175g plain flour
60g caster sugar
1 egg yolk
1 or 2 tablespoons cold water
110g butter, softened
110g soft light brown sugar
2 eggs, beaten
100g walnuts, chopped
1 lemon, zested
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
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Pastry: Place the butter, flour, sugar and egg yolk in the bowl of a food processor then blend until it looks like breadcrumbs. Add one or two tablespoons of cold water and blend again until the dough comes together in a ball. Remove, wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 190 degrees C. Lightly grease and dust two 12-hole bun tins with plain flour.
Filling: Beat butter and sugar together until lighter in colour. Add beaten eggs and mix again. Stir in raisins, walnuts, lemon zest, lemon juice and cinnamon.
To Assemble: Roll out the pastry on a lightly floured surface until it is about 2mm thick. Use an 8cm cutter or the rim of a glass to stamp out pastry circles to line the bun tins. You will need to re-roll the pastry trimmings a few times before you have enough.
Spoon the filling into each tart shell until about 3/4 full.
Bake for 12 to 15 minutes, or until pastry is lightly golden in colour. Leave to cool for a few minutes, then transfer to a wire rack to cool down completely.
To Serve: Dust with icing sugar just before serving or heat them up and serve with whipped cream.