Best Cinnamon R011 Tea
Butter Tarts

Filling:

1a cup [125 mL} packed brown sugar
If: cup [125 mL} corn syrup

1 egg

2 ta hlespdens (3D rnLi butter. at
temperature

1 teaspenn [5 mL] cinnamnn rell
tea cencentrate

Pinch df salt

is cup mL} currants. raisins.
pecans. er shredded
cecenut

To make the tea cnncentrate. put the
tea leaves in asmall bciwl and pour the
beiling water civer them. Let steep far
5- minutes, and then strain, reserving
the liquid. Place the tea in the refrig-

erate-r s-n it will be ice-cnld.

To make the pastry. put the ?our and
saltin alarge and whisk tn 
bine. ICut the butter intn the ?nurmiic-
ture with a pastry blender er lcnives
until the dciugh resembles cearse

crumbs.

Put the eggycilk and 1rinegarina l-cup
mL} measuring cup and whisk
tn- ccimb-ine. and then add en cI-ugh pf
Hie ice-cold cinnamcI-n tea 
trate th-malce 'fs cup Sprinkle
the egg-yell: mixture the ?our
mixture, stirring briskly with a 
until the pastry holds tug-ether. Press
the pastry intci aball.wrap it in plastic
wrap, and refrigerate until chilled,

abnut 1 heur.

 

Preheat the oven to 450?]: 
grease a ll?cup muf?n pan.

Tn- make the filling. put the 
sugar, syrup, egg, butter, cinna-
m-nn tea c-nncentrate, and salt in
a large and whisk until well

blended. Set aside.

Tn- make the tarts, when the pastry
has chilled. place it on a ?cI-ured
surface and rpllit nut to Us inch [3 mm}
thick. Using a 4-inch {1'0 cm} rnuncl
cutter. cut nut 11 circles and ?t
them intc: the prepared muffin cups.
Divide the pecans {pr whatever ynu
have chnsen to add} amnng the pastry
shells. and then spawn in the ?lling tc:

three-quarters full.

Place in the even and bake fer 12min-
utes, nr until the ?lling is puffed ancl
bubblyand the pastryisgcilden brawn.

Remcive the even and run aspat-
ula arnund the tarts tn lnpsen them,
and then carefully transfer them he

wire raclcs th- ch-nl.