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 200oC. 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.