Pies, Tarts and Tartlets

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Spiced Shoo-Fly Pie
This version of layered molasses pie has spices that would make it perfect for the autumn holidays.

Preheat oven to 450°F.

For crumb layer, mix flour, sugar, spices and salt, then cut in shortening. Work until mixture resembles coarse crumbs.

For wet layer, combine water and soda, then mix in molasses, then egg yolk. Sprinkle 1/3 of the crumb layer over bottom of pie shell, then 1/3 of the wet layer. Continue layering until finished, with crumb layer on top. Bake at 450°F for 10 minutes, reduce heat and continue baking at 350°F for 20 minutes, until firm.

Source 31.

Golden Tart with Almond Crust
This tart uses golden syrup, a cane syrup (treacle), that is sold in the baking sections of many supermarkets. Lyle’s is a popular brand.

Almond Crust

Filling:

For crust: In processor, finely chop the almonds and mix in the flour, sugar, salt and zest. Using pulse motion, cut in butter until coarse crumbs are formed. Blend in egg to form dough. Gently gather into a ball, wrap and chill for 1/2 hour.

Preheat oven 375°F. Roll out dough with as little flour as possible, and transfer to a 9" diameter tart mold with a removable bottom. Fold overhang of tart crust to form double thickness for sides. Chill for 15 minutes. Weight tart shell and bake for 15 minutes. Remove weight and bake additional 10 minutes. Cool.

For filling: Mix all ingredients and pour into cooled crust. Bake in 375°F oven until filling is set.

Source 4.