Best Currant Tarts Recipes

BEST RAISIN CURRANT BUTTER TARTS

Steps:

• Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
• Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
• Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
• Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
• Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.

CURRANT TARTS

Steps:

• To Make the Filling:.
• Wash the currants and drain them.
• Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
• To Make the Pastry:.
• Mix the flour and salt together.
• Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
• Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
• To Assemble & Bake:.
• Pre-heat oven to 375 degrees
• Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
• Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).