Wednesday, 12 September 2018
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| Best Raisin Currant Butter Tarts |
"Homemade pastry is cut into 4-inch rounds and equipped into muffin pans. It is then packed with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would purchase in a shop."
Ingredients :
- Pastry:
- five 1/4 cups all-purpose flour
- 2 teaspoons salt
- 2 cups shortening
- three/four cup ice water, or as wanted
- cooking spray
- Filling:
- 5 cups brown sugar
- 1 2/3 cups butter, softened
- five eggs, crushed
- 2/3 cup milk
- 5 teaspoons vanilla extract
- 1 1/four cups raisins
- 1 1/four cups dried currants
Instructions :
| Prep : 45M | Cook : 36M | Ready in : 1H10M |
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- Whisk flour and salt together in a big bowl; cut inside the shortening with a knife or pastry blender till the aggregate resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, till the flour combination is moistened. When you squeeze a handful of the moistened pastry mixture, it should shape a ball. Divide dough in 1/2 and shape into balls.
- Preheat oven to 450 ranges F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured floor. Cut into four-inch rounds; press rounds into the bottom and up aspects of muffin cups to make tart shells.
- Beat brown sugar and butter collectively with an electric mixer till smooth and creamy; beat in eggs, milk, and vanilla extract just until mixed. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake inside the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 stages F (a hundred and eighty stages C) and bake until filling is bubbly and pastry is gently browned, approximately 15 minutes.
Notes :
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