1. Preheat oven 350 degrees. 2. Cream butter, sugar, lemon in a large bowl and beat until fluffy. 3. Sift dry ingredients together in another bowl. 4. Stir dry ingredients into the creamed mixture just until crumbly. 5. On a lightly floured board roll dough to 1/4 inch and cut with a three inch biscuit cutter. 6. Place in lightly greased 2 1/2 inch tart tins. 7. Prick well with a fork, so they dont puff too much. 8. You can even prick again during the baking time. 9. Or tart tins and cutters to the size you have should be used. 10. Bake 16 to 18 minutes until light golden. 11. Bake according to the size of your pans. 12. Remove and cool ten minutes in the pan on a rack. 13. Remove tart shells and cool completely. 14. Topping: 15. Combine the butter, sugar, and honey in a saucepot over medium heat. 16. Stirring constantly while it dissolves and comes to a full boil. 17. Boil 1 minute without stirring, mixture will thicken and large bubbles begin to form. 18. remove from heat and stir in nuts and the cream. 19. Spoon about 2 tablespoons nut mixture into each cooled shell. 20. Or the amount to fill the size shell you have made. 21. Cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
