Best 2 Currant Tarts Recipes

Indulge in the delightful world of currant tarts, where sweet and tangy flavors dance harmoniously in a delicate pastry crust. These delectable treats are a symphony of textures, with a buttery, flaky crust that crumbles perfectly, encasing a vibrant filling of plump and juicy currants. The currants burst with a burst of tangy sweetness, while the hint of citrus from the lemon zest adds a refreshing brightness. Whether you prefer a classic lattice top or a simple dusting of powdered sugar, these currant tarts are sure to captivate your taste buds and leave you craving more. Dive into the collection of recipes provided, each offering a unique twist on this timeless dessert. From the traditional English Currant Tarts to the rustic French Currant Tarte Tatin, there's a recipe here to suit every palate and skill level. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delightful assortment of currant tarts, perfect for any occasion.

Here are our top 2 tried and tested recipes!

BEST RAISIN CURRANT BUTTER TARTS

Best Raisin Currant Butter Tarts image

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.

Provided by TEENCHEF2

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h10m

Yield 36

Number Of Ingredients 12

Ingredients

5 ¼ cups all-purpose flour
2 teaspoons salt
2 cups shortening
¾ cup ice water, or as needed
cooking spray
5 cups brown sugar
1 ⅔ cups butter, softened
5 eggs, beaten
⅔ cup milk
5 teaspoons vanilla extract
1 ¼ cups raisins
1 ¼ cups dried currants

Steps:

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.
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 : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g

CURRANT TARTS

Currant Tarts image

A holiday treat! Everyone who has ever tried these luscious currant and butter tarts asks for the recipe. My grandmother made dozens of them every Christmas. She called them "English Butter Tarts". It's a very old recipe she got from a neighbor who came from England. I am including her recipe for the pastry dough she used (contains lard, a no-no these days) but premade or your own pastry works just fine!

Provided by Gammy3

Categories Tarts

Time 45m

Yield 12-15 tarts

Number Of Ingredients 9

Ingredients

1/2 cup real butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup dried currant
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup lard
3 -4 tablespoons cold water

Steps:

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 overbake - the filling should not be too brown or crispy.).

Tips:

Use fresh, ripe currants for the best flavor. If you can't find fresh currants, you can use frozen or dried currants.
To make the pastry dough, use cold butter and water. This will help to create a flaky crust.
Roll out the pastry dough on a lightly floured surface. This will help to prevent the dough from sticking.
Use a sharp knife to cut out the pastry circles. This will help to create clean edges.
Place the pastry circles in the muffin tins and press them down gently. This will help to create a snug fit for the filling.
Fill the pastry circles with the currant filling.
Bake the tarts for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
Let the tarts cool for a few minutes before serving. This will help to prevent the filling from spilling out.
Serve the tarts warm or at room temperature.

Conclusion:

Currant tarts are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are perfect for a snack, dessert, or even a light breakfast. With a few simple ingredients and a little bit of time, you can create these delicious tarts that are sure to impress your friends and family.

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