Ingredients for Currant Tarts
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How to Make Currant Tarts
- **Make the Currant Filling:**
- Wash 1 cup of currants thoroughly and drain them completely.
- In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Gently fold in the drained currants.
- **Make the Pastry (or use pre-made):**
- If making your own pastry: In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt.
- Cut in 1 cup cold unsalted butter (or 1 cup cold lard, if using the original recipe) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use a 3-inch round cookie cutter (or a glass) to cut out circles. Press into mini muffin tins.
- **Assemble & Bake:**
- Preheat oven to 375°F (190°C).
- Fill each tart shell with a generous spoonful of the currant filling.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
99g
Fat
47g
Carbs
13g
