Recipe by Gammy#3
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!
Top Review by A la Carte
The only thing you need to know about this recipe is you should plan on doubling or tripling! If you don't you will taste one, eat the whole batch, and have to start again! Don't say I didn't warn you! :-)
For the Filling
- 1⁄2 cup real butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup dried currant
For the Pastry
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2⁄3 cup lard
- 3 -4 tablespoons cold water
Directions See How It's Made
- 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.).