To-Die-For Butter Tarts

To-Die-For Butter Tarts

MEGHANMAILLOUX

"This recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them."
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Ingredients

1 h 30 m servings 309 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
  2. Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
  3. Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
  4. Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
  5. Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
  6. Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
  7. Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

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Reviews

Read all reviews 3
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The recipe is a bit different from the traditional butter tarts that we are used to. I found that the currants' flavors conflicts with the other ingredients. Overall, good recipe but I will go b...

So these were delicious. Personally, no issues with the currant flavor and I love the pecan addition on top. So tasty, but two basic issues took these from great to good. Firstly, more direct...

this recipe was delicious! used ready made tart shells and just followed directions for filling. my grandmother used to make tarts with currants and dad loved them. reminded him of his mom's ??

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