Best Buttertarts

Total Time: 3 hrs 26 mins Preparation Time: 3 hrs Cook Time: 26 mins

Ingredients

• 30 inches pies worth prepared pastry dough, like century-old nuns pastry dough
• 12 ounces butter, melted
• 3 cups dark brown sugar, packed
• 2 cups golden syrup
• 1 cup amber honey
• 5 eggs
• 2 egg yolks
• 3 tablespoons vanilla
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons lemon rind
• 1/4 teaspoon nutmeg

Recipe

• 1 preheat oven to 375°f and grease 2 jumbo muffin pans.
• 2 roll out half the pastry dough at a time to 1/4" thick and cut out 18–22 circles. feel free to re-roll the pastry scraps - they stay unbelievably tender.
• 3 press the dough into the tins, saving the remaining circles for the second batch of baking.
• 4 place in the fridge while preparing the filling.
• 5 in a large bowl, beat the melted butter and sugar for 2 minutes.
• 6 add the remaining ingredients and mix until just combined.
• 7 spoon into the pastry shells, filling half- to three-quarters full.
• 8 bake for 26 minutes.
• 9 cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out.
• 10 repeat with the remaining pastry and filling.