Currant Tarts (Or English Butter Tarts)
English Butter Tarts, or Currant Tarts as my family calls them, apparently originate from Canada. This confuses me, because my Great Grandmother used to make these and said she got the recipe from an English woman, and that they were English Butter Tarts. It doesn't matter though, because, first of all, I'm easily confused, and second of all, WHO CARES? These are awesome no matter who thought of them first!
I beg you to make them!!!
(A note - you can certainly used store-bought pie crust - I do! Also, you can even use store bought puff pastry - again, I do, although the pie crust is better.)
For the Filling
- 1/2 cup real butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup dried currants
For the Pastry
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup lard
- 3 -4 tablespoons cold water
- To Make the Filling:
- Wash the currants and drain them.
- Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
- To Make the Pastry:
- Mix the flour and salt together.
- Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
- Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
- To Assemble & Bake:
- Pre-heat oven to 375 degrees
- Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
- Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't over bake - the filling should not be too brown or crispy. I usually pull them at 15 minutes).