I made some caramel tarts the other day by using part of a recipe for something else. They are very good, hence the name “tart of joy”. So here is a photo, and the recipe is below:

Then, we had mixture left over which of course needed using up, so we made some more…

Tarte de Joie

• 175 g butter
• 175 g brown sugar (ideally muscovado or molasses sugar)
• 100 g golden syrup
• approx.  400 g sweet short pastry

Roll out and cut your pastry to make some tart cases and blind bake them for 6 minutes at 200^oC. We use cooking paper and rice to do the blind baking part. Remove the paper and rice and bake for another 3-5 minutes, until golden brown.

Combine butter, sugar and golden syrup in a saucepan  and bring to the boil. Pour mixture into baked tart cases and leave to cool.

It turns out this does make quite a few, so you might want to halve the mixture.