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To-Die-For Butter Tarts
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Butter tarts bursting with sweet currants and rich maple flavor.
Ingredients:
  • 1 cup dried currants
  • 1 tablespoon maple extract
  • 1 tablespoon water
  • 3 cups all-purpose flour
  • 1 cup shortening (such as Tenderflake®)
  • 0.25 cup cold butter
  • 0.33333334326744 cup ice water
  • 2 cups brown sugar
  • 0.66666668653488 cup butter
  • 0.25 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 24 pecan halves
Instructions:
  • In a saucepan, gently warm currants, maple extract, and 1 tablespoon of water until currants are tender, approximately 5 minutes. Allow the mixture to cool to room temperature, roughly 10 minutes.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and generously coat 24 muffin cups or individual tart pans with cooking spray.
  • In a large bowl, combine flour and 1 teaspoon of salt. Using a knife or pastry blender, cut in shortening and cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, while tossing with a fork until flour is moistened. Be careful not to add excess water; the dough should come together to form a ball when squeezed. Divide the dough in half and shape into balls.
  • On a lightly-floured surface, roll out half of the dough. Use a 3 1/2-inch circular cutter to cut out tart shells, then press them into the prepared tins. Repeat the process with the remaining dough. Cover the tins and set them aside.
  • In a saucepan, gently heat brown sugar, 2/3 cup butter, cream, and vanilla until smooth, stirring occasionally. Then, remove from heat. Next, gradually whisk some of the warm butter mixture into beaten eggs, followed by whisking the egg mixture into the butter mixture.
  • Spread the currants and their liquid evenly in the bottom of the tart shells. Fill each shell about 3/4 full with the butter mixture, then place a pecan half on top of each tart.
  • Preheat the oven and bake tarts for 8 minutes. Lower the temperature, bake until filling is bubbly, about 10 minutes. Let cool briefly, then loosen and transfer tarts to a wire rack to cool.

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