Baked Fresh: Walnut Tarts

• unsalted butter, for greasing
• 2 13-ounce packages prepared sweet shortcrust pastry (or pie crust), chilled
• all-purpose flour, for dusting
• 10 cups walnut halves
• 1/3 cup superfine sugar
• 3 tablespoons water
• 1 cup heavy cream
• 2 tablespoons honey
• 2 egg yolks

1. Lightly grease eight four-inch tartlet pans with butter.
2. Roll out the pastry on a lightly floured work surface, and cut into circles at least two inches wider in diameter than the tartlet pans.
3. Use to line the tins, and place the pans on a baking sheet.
4. Chill for 30 minutes.
5. Preheat the oven to 325 degrees F. Place the walnut halves in a plastic bag, and with a rolling pin break them into large pieces.
6. To make the caramel, melt the sugar with the water in a saucepan until you achieve a nice blond-colored caramel.
7. Off the heat, add the cream, honey, and walnuts.
8. Mix well and then mix in the egg yolks.
9. Spoon the walnut cream into the tart shells.
10. Put the baking sheet and its little walnut tarts into the preheated oven and bake for 30 minutes.
11. If you desire, decorate with some walnut halves, glazed with warm sieved apricot preserves.
12. These tartlets are best served warm.

unsalted butter, sweet shortcrust, flour, walnut halves, sugar, water, heavy cream, honey, egg yolks

Taken from www.foodrepublic.com/recipes/baked-fresh-walnut-tarts/ (may not work)