Best Raisin Currant Butter Tarts
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
61
Spice
72
Sweetness
46
Sourness
49
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
5.25 cups
All-Purpose Flour2 tsps
Salt2 cups
Shortening5 cups
Brown Sugar1.666667 cups
Butter (softened)2 cup
Milk5 tsps
Vanilla Extract1.25 cups
Raisin1.25 cups
Currants (dried)Directions:
1
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
2
Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened
3
When you squeeze a handful of the moistened pastry mixture, it should form a ball
4
Divide dough in half and shape into balls
5
Preheat oven to 450 degrees F (230 degrees C)
6
Spray 36 muffin cups with cooking spray
7
Roll pastry out 1/8-inch thick on a lightly floured surface
8
Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells
9
Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined
10
Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full
11
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