Best Raisin Currant Butter Tarts recipe
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Ingredients
- 5 ¼ cups all-purpose flour 2 teaspoons salt 2 cups shortening ¾ cup ice water, or as needed cooking spray 5 cups brown sugar 1 ⅔ cups butter, softened 5 eggs, beaten ⅔ cup milk 5 teaspoons vanilla extract 1 ¼ cups raisins 1 ¼ cups dried currants
Nutrition Info
- 403.8 caloriescarbohydrate: 52.5 gcholesterol: 48.8 mgfat: 20.9 gfiber: 1 gprotein: 3.4 gsaturatedFat: 8.6 gservingSize: -sodium: 211.5 mgsugar: 36.8 gtransFat: : -unsaturatedFat: : -
Directions Best Raisin Currant Butter Tarts
Directions
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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.