To-Die-For Butter Tarts

Serves: 6

Ellsworth Rath

1 January 1970

Based on User reviews:

45

Spice

54

Sweetness

46

Sourness

42

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 cup

Currants (dried)

1 tbsp

Maple Extract

1 tbsp

Water

3 cups

All-Purpose Flour

1 tsp

Salt

1 cup

Shortening (such as tenderflake®)

2 cup

Butter

2 cups

Brown Sugar

1 cup

Heavy Whipping Cream

2 tsps

Vanilla Extract

2

Eggs (lightly beaten)

24

Pecan Halves

Directions:

1

Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes

2

Set aside to cool to room temperature, about 10 minutes

3

Preheat oven to 450 degrees F (230 degrees C)

4

Spray 24 muffin cups or individual tart pans with cooking spray

5

Whisk flour and 1 teaspoon salt together in a large bowl

6

Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs

7

Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened

8

Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball

9

Divide dough in half and shape into balls

10

Roll out one half of dough on a lightly-floured surface

11

Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins

12

Repeat with the remaining dough

13

Cover tins; set aside

14

Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat

15

Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture

16

Divide the currants, along with their liquid, into the bottom of the prepared tart shells

17

Fill each shell about 3/4-full with butter mixture

18

Place a pecan half on top of each tart

19

Bake tarts in the preheated oven for 8 minutes

20

With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes

21

Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife

22

Remove tarts to cool completely on a wire rack