Melrose Tarts - cooking recipe

Ingredients

1/2 lb shortcrust pastry
1/2 lb fine white breadcrumb
8 fluid ounces honey
2 tablespoons freshly squeezed lemon juice
1/4 lb dundee marmalade
ground ginger or freshly grated ginger, to taste

Preparation

Preheat oven to 350\u00b0 F.
Roll out the pastry, and line small pie tins or large muffin tins.
Trim the edges and reserve the extra pastry.
Sprinkle the breadcrumbs evenly over the pastry base.
Warm the honey and marmalade very gently in a saucepan over a very low heat.
Stir in the lemon juice and ginger.
Pour the mixture over the breadcrumbs.
Roll and cut the leftover pastry into small rounds to cover the individual tarts.
With a sharp knife, make a small slit or two in the top of each one.
Bake for 25 to 30 minutes until golden brown.
Serve hot or cold with whipped heavy cream.