Name: Best Raisin Currant Butter Tarts
Prep time: 45 min
Cook time: 45 min
Yield: 36
Ingredients: All-purpose flour - 5 ¼ cups; Salt - 2 teaspoons; Shortening - 2 cups; Ice water, or as needed - ¾ cup; Cooking spray - ¾ cup; Brown sugar - 5 cups; Butter, softened - 1 ⅔ cups; Eggs, beaten - 5; Milk - ⅔ cup; Vanilla extract - 5 teaspoons; Raisins - 1 ¼ cups; Dried currants - 1 ¼ cups

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Best Raisin Currant Butter Tarts

1. All-purpose flour - 5 ¼ cups

2. Salt - 2 teaspoons

3. Shortening - 2 cups

4. Ice water, or as needed - ¾ cup

5. Cooking spray - ¾ cup

6. Brown sugar - 5 cups

7. Butter, softened - 1 ⅔ cups

8. Eggs, beaten - 5

9. Milk - ⅔ cup

10. Vanilla extract - 5 teaspoons

11. Raisins - 1 ¼ cups

12. Dried currants - 1 ¼ cups

How to cook deliciously - Best Raisin Currant Butter Tarts

1. Stage

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.

2. Stage

Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.

3. Stage

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.

4. Stage

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.

5. Stage

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.