Our family have loved butter tarts for Christmas for many years. This recipe came from an old cookbook that was printed around 1920. We would make and serve mince meats but the butter tarts always won out. We made our butter tarts this past week and they are already enjoyed by family and friends. I know that the butter tarts are usually made with raisins but as these tarts are small the currants are preferred.
3 dozen mini tarts
- 1 flaky pastry recipe
- 1 cup (250 ml) currants, loosely packed in
- Boiling water
- 1⁄3 cup (75 ml) butter at room temperature
- 3⁄4 cup (175 ml) lightly packed brown sugar,
- 1 large, roam-free egg
- 2 tbsp (30 ml) milk or cream
- Pinch salt
- 1 tsp (5 ml) vanilla
1. Place currants in bowl and cover with boiling water. Leave for 5 minutes; drain currants in a sieve.
2. In mixing bowl, whisk together butter, sugar, egg and cream until creamy. Stir in salt and vanilla and drained currants.
- 1 cup (250 ml) unbleached all-purpose or hard flour
- 1⁄4 tsp (1 ml) salt
- 3⁄4 cup (175 ml) cold butter, grated
- 3 to 31⁄2 tbsp (45 to 49 ml) ice cold water or more as needed
- 1⁄4 cup (60 ml) flour for rolling pastry
Preheat oven to 400°F (200°C).
There are 2 methods to make the pastry. 1st method: Add flour, salt and grated butter to a food processor. Pulse the mixture on and off just until dough begins to form a ball. If mixture is dry, add about 1 tablespoon of water and pastry begins to come together. Remove dough from machine and form into ball.
2nd method: In mixing bowl, combine the flour and salt. Use medium-sized grater to grate the cold butter through the flour. Break up any clumps with fingers or use a table knife. Add water and toss mixture with the knife to form a clump; add a little extra water if mixture is too dry. Gently knead pastry into a ball.
1. Roll out pastry until very thin to about 1⁄8-inch (1⁄2 cm) thickness. Use 23⁄4-inch (7 cm) cookie cutter to cut each pastry shell and fit into mini muffin cups. Add dough scraps to next ball of dough and continue to roll out tart shell
2. Use 3-inch (7 cm) cookie cutter to cut dough circles. Gently press circles into mini muffin cups.
3. Fill each pastry cup with 1 tbsp (25 ml) currant mixture. Bake 12 to 14 minutes or until golden brown and crisp. The tarts should come out of the muffin tin easily about 2 minutes after leaving the oven.