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Best Raisin Currant Butter Tarts
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Big batch of delicious butter tarts filled with raisins and currants, made with homemade pastry shells in muffin pans.
Ingredients:
  • 5.25 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups shortening
  • 0.75 cup ice water, or as needed
  • cooking spray
  • 5 cups brown sugar
  • 1.6666667461395 cups butter, softened
  • 5 eggs, beaten
  • 0.66666668653488 cup milk
  • 5 teaspoons vanilla extract
  • 1.25 cups raisins
  • 1.25 cups dried currants
Instructions:
  • In a big bowl, whisk together flour and salt. Using a knife or pastry blender, cut in the shortening until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork until the mixture is moistened. Test by squeezing a handful of the mixture - it should form a ball. Divide the dough in half and shape it into balls.
  • Preheat your oven to 450 degrees F (230 degrees C) and generously coat 36 muffin cups with cooking spray.
  • Roll out the pastry to a thin 1/8-inch thickness on a lightly floured surface. Cut into 4-inch rounds and press them into the bottom and up the sides of muffin cups to create tart shells.
  • Using an electric mixer, combine brown sugar and butter until smooth and creamy. Mix in eggs, milk, and vanilla extract until just combined. Fold in raisins and currants into the butter mixture, then fill tart shells 2/3 full with the mixture.
  • Bake in a preheated oven at the initial temperature for 8 minutes. Then lower the temperature while keeping the oven closed and continue baking until the filling is bubbly and the pastry is lightly browned, about 15 minutes.

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