Honey Walnut Tartlets

Prepare the pastry dough as directed and refrigerate for 1 hour.

Preheat an oven to 350 degrees F. Butter and flour two 4-inch tartlet pans. Divide the dough in half. On a lightly floured work surface, roll out half of the dough about 1/8 inch thick. Cut out a round about 7 inches in diameter and set aside. Gather up the scraps and pat together. Roll out again, cut out a round about 5 inches in diameter and set aside. Repeat with the remaining dough, forming 2 more rounds. Line each of the prepared pans with a 7-inch round. Do not trim the overhang. Place the lined pans and two 5-inch rounds in the refrigerator until needed.

In a 2-qt saucepan, combine the granulated sugar, water and cream of tartar. Place over high heat and bring to a boil, stirring just until the sugar dissolves. Using a pastry brush dipped in hot water, brush down the pan sides to wash any sugar back into the mixture. Bring slowly to a boil and gently stir once. Cook the sugar mixture until it begins to boil with heavy bubbles, 4 to 6 minutes. Watch the pot carefully and remove from the heat as soon as the sugar begins to turn a caramel color.

Immediately add the hot cream all at once, standing back and keeping your arm and hand well clear to avoid being burned by the steam. As the bubbling begins to die down, stir just until blended, then stir in the honey.

Remove the tartlet pans from the refrigerator and place the walnut pieces in them, dividing them evenly. Pour the warm caramel sauce over the nuts just to cover. Brush the dough edges with a little of the beaten egg. Lay the 5-inch pastry rounds on top. Pinch to seal, then press along the edge of each mold to cut off the excess dough. Brush the tops lightly with more of the beaten egg and place the pans on a baking sheet.

Bake until the pastry turns golden brown, about 30 minutes. Remove from the oven and let cool completely. Remove the tartlets from the pans and place on serving plates. Dust with confectioners’ sugar. Slice each tartlet into eighths and serve.