Lemon-Ginger Walnut Tartlets

Lemon-Ginger Walnut Tartlets

These Lemon-Ginger Walnut Tartlets have a bright and zesty filling packed with toasted walnuts, lemon, and ginger.

Lemon-Ginger Walnut Tartlets
Serves: 24
 
Ingredients
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  • ¼ cup unsalted butter, melted
  • ½ cup dark muscovado sugar*
  • 1 large egg, slightly beaten
  • 1 tablespoon finely chopped candied ginger
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped toasted walnuts
  • Garnish: fresh lemon curls
Instructions
  1. Preheat oven to 450°.
  2. Spray 24 (2½-inch) tartlet pans with cooking spray.
  3. On a lightly floured surface, unroll both sheets of pie dough. Using a rolling pin, roll pie dough slightly thinner. Using a 2¾-inch round cutter, cut 24 circles from pie dough, discarding scraps. Press dough rounds into prepared tartlet pans, trimming excess dough as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans. Place prepared tartlet pans on 2 rimmed baking sheets, and freeze for 15 minutes.
  4. Bake until pie dough is light golden brown, 5 to 7 minutes. Let cool completely.
  5. Reduce oven temperature to 350°.
  6. In a medium bowl, combine butter, sugar, egg, ginger, lemon zest, vanilla, and salt, stirring well. Add walnuts, stirring until combined.
  7. Divide walnut mixture evenly among cooled tartlet shells.
  8. Bake until filling is set, approximately 10 minutes. Let cool completely before carefully removing from tartlet pans.
  9. Garnish each tartlet with a lemon curl, if desired.
Notes
Dark brown sugar can be substituted for the dark muscovado sugar.

 

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