“This is an old fashioned open-faced tart...have only seen these in Kentucky or Pennsylvania cookbooks..”
36 tarts

Ingredients Nutrition


  1. On a lightly floured surface, roll out pie pastry 1/" thick.
  2. Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches.
  3. Preheat the oven to 375*.
  4. In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well.
  5. Place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook.
  6. Fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. Cool slightly in the pans, then remove to wire racks to cool completely.
  7. Store in covered containers, the layers seperated by paper towels.
  8. These can be frozen.

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