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.
Provided by MEGHANMAILLOUX
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- 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.
- 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 : Calories 308.6 calories, Carbohydrate 34.8 g, Cholesterol 37.5 mg, Fat 18.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 159.7 mg, Sugar 22.1 g
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Jaan Ali
[email protected]These tarts are the perfect way to use up leftover pie crust. They're so easy to make and they're always a hit.
Unique Rai
[email protected]I'm not a fan of raisins, so I omitted them from the filling. The tarts were still delicious.
Zafar asi Cahwan
[email protected]These tarts are a little time-consuming to make, but they're definitely worth it. They're so delicious!
Joosep Gtib
[email protected]I've been making these tarts for years and they're always a favorite. They're the perfect dessert for any holiday gathering.
Eden Pita
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them.
Diana Tulampu
[email protected]I'm allergic to nuts, so I substituted the walnuts for pecans. The tarts were still delicious!
Ab Show tv
[email protected]These tarts are so delicious! I love the combination of the sweet filling and the flaky pastry.
Khizar Kalyar
[email protected]I've made these tarts several times and they're always a hit. They're the perfect dessert for any occasion.
Irma Coz
[email protected]I'm not a baker, but these tarts were easy to make and they turned out great! My family loved them.
Hana Alexx
[email protected]I followed the recipe exactly, but my tarts didn't turn out as good as I had hoped. The filling was too runny and the pastry was too tough.
Shani G
[email protected]These butter tarts were a little too sweet for my taste, but they were still good.
Sanim X Rai
[email protected]The recipe was easy to follow and the tarts turned out perfectly. I would highly recommend this recipe to anyone.
Maggie Magubane
[email protected]I made these tarts for a potluck and they were a hit! Everyone loved them.
Xbox Gaming
[email protected]These butter tarts were heavenly! The filling was creamy and smooth, and the pastry was flaky and golden brown. I will definitely be making these again.