Nut tarts

My kids have very different tastes: if one of them likes something, odds are, the other one won’t. One likes hamburger; the other doesn’t. One of them loves cheese, the other one hates it. If you ask them, “Where would you like to go in Europe?” one wants Ireland, the other Italy. Even some sweets don’t get a unanimous vote.
But EVERYone loves these!
And what’s not to love? A honeyed nut filling between two layers of flaky crust, these treats are like the love-child of baklava and Pop Tarts! But store-bought pie crusts make these so much easier to put together than dealing with layers of phyllo.
I like to use English walnuts for the filling, but you can use pecans, pistachios, or a mix.
These nutty wedges are perfect for shipping, because:
– Once cooked and cooled, they’re pretty sturdy,
– They’re very flat, and
– They fit nicely in a box when you pack them as in the top photo above.
I just shipped some to my college kids a few days ago. I wrapped two pieces at a time in cling wrap, then placed one layer of these on top of a couple layers of bubble wrap, topped that with a bag of their favorite chips — and they were intact when they arrived!

Recipe: Nut Tarts

1 package refrigerated ready-made pie crust (2 crusts)
1-1/4 c. nuts, chopped to smaller than pea-size
        (English walnuts, pecans, pistachios or a mix)
1/4 c. sugar
3 T. honey
1 t. lemon juice
milk (optional)
cinnamon-sugar (optional)
Set crusts out to come to room temperature, following package directions. Preheat oven to 375 F.
In a medium bowl, stir together nuts, sugar, honey and lemon juice; stir till well mixed.
Roll both pie crusts out till 12” in diameter. Roll the bottom crust out on the cookie sheet you’ll be baking on. Roll the second crust out on something that will let you transfer it easily. A flexible silicone mat works great for this.
Spoon the nut mixture onto the bottom crust, then, using buttered fingers, spread it carefully to about 3/4” from the edge. Spread as evenly as you can, but there will still be spots where you can see the crust; that’s okay.
Then, top this with the second crust: line up one edge of the crust, roll the mat and top crust across the filled bottom crust, then peel the mat back off.
Using your fingers or a basting brush, moisten the perimeter of the bottom crust with a little water, and then press to seal the edges. Crimp edges with a fork, if you like. If you want, you can also trim off excess crust to make a neat, even edge.
Optional, and purely cosmetic; you can do none, one, or any combination. Prick top crust in a decorative pattern with a fork, knife or skewer. Brush top with a little milk; sprinkle cinnamon sugar over it.
Bake for 18-20 minutes, till crust is lightly browned. Remove and let cool for at least 10 minutes before cutting. Let cool completely. Cut into 12 or 16 wedges. I cut it into fourth first, then divide each of those into three slices (for 12 servings) or four slices (for 16).
Flaky, gooey, YUM!

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