1/3 c butter or margarine (melted)
1/2 c liquid or melted honey
1/2 c brown sugar (packed)
2 eggs
1 tsp fresh grated lemon rind
2 T fresh lemon juice
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
18 pastry tart shells
raisins, coconut, chopped nuts, currants, glacé fruit, or dried fruit
(optional)
Beat eggs; add sugar, honey, spices, salt, lemon juice and lemon rind. Beat well. Pour in cooled melted butter. Beat again.
Sprinkle a selection of the optional fruits or nuts in the bottoms of the tart shells. Fill shells 1/2 full with egg mixture.
Bake at 375F degrees for 15-20 minutes, or until pastry is golden and filling has puffed up and set.
Remove from pans and cool on wire racks. Store in a tightly covered container no more than 2 weeks. These tarts may be successfully frozen for up to 3 months.
Makes 18 two-inch tarts