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.

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Recipe Summary

prep:
45 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
24
Yield:
24 3-inch tarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pastry:
Filling:

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

309 calories; protein 2.7g; carbohydrates 34.8g; fat 18.1g; cholesterol 37.5mg; sodium 159.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/17/2015
The recipe is a bit different from the traditional butter tarts that we are used to. I found that the currants' flavors conflicts with the other ingredients. Overall good recipe but I will go back to using golden raisins to suit our taste. Also 10 minutes was a little too much time as it overcooked the pastry shells. Perhaps our oven is a little hotter than most; keep an eye on your tarts. Read More
(2)

Most helpful critical review

Rating: 3 stars
02/02/2015
So these were delicious. Personally no issues with the currant flavor and I love the pecan addition on top. So tasty but two basic issues took these from great to good. Firstly more direction needed on the pastry. I wanted to tackle this as a first-timer challenge. My later tarts to which I added more water than was called for worked out much better. The dough needs to be faintly tacky to be truly flexible and go down in your cups without cracking. Second the filling is a tch dry. I would like a gooey-er tart. More cream? Bears investigating! Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2015
The recipe is a bit different from the traditional butter tarts that we are used to. I found that the currants' flavors conflicts with the other ingredients. Overall good recipe but I will go back to using golden raisins to suit our taste. Also 10 minutes was a little too much time as it overcooked the pastry shells. Perhaps our oven is a little hotter than most; keep an eye on your tarts. Read More
(2)
Rating: 3 stars
02/01/2015
So these were delicious. Personally no issues with the currant flavor and I love the pecan addition on top. So tasty but two basic issues took these from great to good. Firstly more direction needed on the pastry. I wanted to tackle this as a first-timer challenge. My later tarts to which I added more water than was called for worked out much better. The dough needs to be faintly tacky to be truly flexible and go down in your cups without cracking. Second the filling is a tch dry. I would like a gooey-er tart. More cream? Bears investigating! Read More
(1)
Rating: 5 stars
04/18/2018
Really good butter tarts. Didn't have currants used raisins just drops 3 or 4 in the bottom of the cup. Great with a dab of ice cream. Read More
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Rating: 5 stars
08/30/2016
this recipe was delicious! used ready made tart shells and just followed directions for filling. my grandmother used to make tarts with currants and dad loved them. reminded him of his mom's?? Read More
Rating: 5 stars
01/29/2018
These were DELICIOUS the only change I made was I cut up the raisins and made some with just pecans. Will definitely make these again. Read More
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