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Best Raisin Currant Butter Tarts

Rated as 4.5 out of 5 Stars
0

"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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Ingredients

1 h 10 m servings 404
Original recipe yields 36 servings (36 (3-inch) tarts)

Directions

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  1. 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.
  2. Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
  3. 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.
  4. 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.
  5. 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


Per Serving: 404 calories; 20.9 52.5 3.4 49 211 Full nutrition

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Reviews

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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...

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 contai...

These are just like the ones Mom used to make!! YUM YUM

My husband said "this is the one! Don't change a thing."