To-Die-For Butter Tarts


This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.

Prep Time:
45 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
1 hrs 30 mins
24 3-inch tarts


  • 1 cup dried currants

  • 1 tablespoon maple extract

  • 1 tablespoon water


  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup shortening (such as Tenderflake®)

  • ¼ cup cold butter

  • cup ice water


  • 2 cups brown sugar

  • cup butter

  • ¼ cup heavy whipping cream

  • 2 teaspoons vanilla extract

  • 2 eggs, lightly beaten

  • 24 pecan halves


  1. Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.

  2. Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.

  3. Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter 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 flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.

  4. Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.

  5. Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.

  6. Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.

  7. Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

Nutrition Facts (per serving)

309 Calories
18g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 309
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 38mg 13%
Sodium 160mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Total Sugars 22g
Protein 3g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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