Smorgasbord Special Butter Tarts

This tried and true recipe has been enjoyed by many. Hope you like it! Makes enough filling for 1 dozen 3-inch tarts or 2 dozen 2-inch tarts. Recipe may be doubled, tripled, etc.

• Ready In: 30 mins
• Yields: 12 tarts

Ingredients

• 1⁄4 cup dried currant
• 1  dozen  prepared tart shells (3-inch)
• 1⁄4 cup butter, softened
• 1⁄4 cup  cream (whipping or cereal)
• 3⁄4 cup brown sugar
• 1  egg
• 1  teaspoon vanilla
• 1  teaspoon lemon juice

Directions

1. Pour boiling water over currants and let sit for 10 minutes. Drain. Place currants on paper towel to absorb extra water. Place about 1 teaspoon currants in each tart shell.
2. Combine butter, cream, brown sugar, egg, vanilla, and lemon juice until mixed. Mixture will have bits of butter remaining and will looked curdled --- this is normal. Pour about 1 1/2 to 2 tablespoons of filling over currants in each tart.
3. Bake at 400F for about 15 minutes.
4. (If making 2-inch tarts use about 1/2 teaspoons of currants and 2 to 3 tsps. of filling per tart).