Directions

1. For pastry: Prepare the Tart Dough. On a lightly floured surface, roll the chilled Tart Dough from center to edges to a circle about 13 to 14 inches in diameter and about 1/8-inch thick. Cut six 4-1/2-inch rounds from dough. Press rounds firmly into bottom and up sides of six 4-inch individual tart pans with removable bottoms. (if necessary, reroll scraps for final crust.) Trim crusts even with top of pans. Cover and chill for 2 hours.
2. For filling: In a small heavy saucepan, cook butter over low to medium heat until the butter turns the color of light brown sugar, about 15 minutes. (Butter should smell nutty, but not burnt. Brown/black specs in butter are normal and desired.) Set aside to cool slightly (but keep in liquid form).
3. Meanwhile, in a large mixing bowl, beat eggs and sugar with an electric mixer using the whip attachment on medium to high speed until triple in volume and light lemon in color, 4 to 5 minutes. Using a rubber spatula, fold the browned butter into the egg mixture. Sift flour over batter and fold into butter-egg mixture.
4. Pour filling into the pastry-lined tart pans. Top each with dried fruit. Place tart pans in a 15x10x1-inch baking pan.
5. Bake in a 350 degrees F oven for 25 to 28 minutes or until tarts are golden brown and filling springs back slightly to the touch.
6. Cool in pans on a wire rack for 1 hour. To serve, remove sides from tart pans. Serve warm with Cardamom Whip.