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

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.