Butter Tarts (With Currants) |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself. Ingredients:
24 tart shells |
1 cup brown sugar, packed |
1/2 cup butter, softened |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup currants |
1 egg, separated, beat white |
Directions:
1. Preheat oven to 375.
2. Double pie crust recipe can be used for tart shells.
3. Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
4. Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
5. Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
6. Makes 2 dozen.
|
|