Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.

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Recipe Summary

prep:
45 mins
cook:
25 mins
total:
1 hr 10 mins
Servings:
36
Yield:
36 (3-inch) tarts
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Pastry:
Filling:

Directions

Instructions Checklist
  • Whisk flour and salt together in a large bowl; cut in the shortening 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 the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.

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  • Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.

  • Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.

  • Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.

  • Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.

Nutrition Facts

404 calories; protein 3.4g 7% DV; carbohydrates 52.5g 17% DV; fat 20.9g 32% DV; cholesterol 48.8mg 16% DV; sodium 211.5mg 9% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/28/2015
The butter tarts were really good. I used brown sugar Splenda Mix instead of regular brown sugar so I didn't find it too sweet as dd the previous reviewer (matter of taste too.) The pastry was simple and easy to make and roll plus turned out nice and flaky. I would have like the filling to be a bit thinner and runnier (Gooey-er) but that is a minor thing. Overall great recipe! Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/20/2015
I would say more of 4 to 4.5 star recipe. I choose this recipe for the first Canadian Allrecipes Allstar challenge because I had all the ingredients and liked the fact the recipe did not contain corn syrup. I halved the recipe which yielded 30 3 inch tarts. I used premade tarts shells because I needed to transport them and I find them easier. The tarts smelled awesome while baking just like what you imagine they should smell like. The only complaint and it is a minor one is my husband found them a little too sweet compared to my usual recipe but he also said he could easily eat 10 because they are butter tarts after all! One recommendation I have would be to streamline the ingredients a little bit e.g. 10 tbsps milk is 2/3 cup 1 2/3 tbsps of vanilla is 5 tsps it just felt a little awkward. Read More
(1)
Rating: 4 stars
01/28/2015
The butter tarts were really good. I used brown sugar Splenda Mix instead of regular brown sugar so I didn't find it too sweet as dd the previous reviewer (matter of taste too.) The pastry was simple and easy to make and roll plus turned out nice and flaky. I would have like the filling to be a bit thinner and runnier (Gooey-er) but that is a minor thing. Overall great recipe! Read More
(1)
Rating: 5 stars
12/17/2018
These are just like the ones Mom used to make!! YUM YUM Read More
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Rating: 5 stars
11/29/2018
My husband said "this is the one! Don't change a thing." Read More