Ingredients: |
Ingredients: For filling:
1 1/2 cups packed brown sugar
2 eggs
1/2 cup butter
2 cups currants
2 tbsp heavy cream
1 cup chopped walnuts (optional)
30 (2- inch) unbaked tart shells - use basic pastry (large batch) dough recipe below for your own tart shells
For pastry:
4 cups (sifted) pastry flour
1 cup ice cold water
3/4 cup butter
3/4 cup lard
1 tsp salt
1. Mix salt with flour. With two knives, cut in shortening or rub in well with fingers. Add water little by little, stirring it in with a knife. Keep all materials and utensils as cold as possible during the whole process and work quickly. This is important.
2. Roll out fold from the ends towards the centre making three layers. This may be used at once, but is improved by putting in a cold place for several hours or overnight and may be kept for three or four days – chill at the very least for 30 minutes. Do not let it freeze. If you cook pastry that has been rolled and not rested, it will shrink in the oven.
3. Be careful not to make paste too stiff. Just so it can be handled without sticking, is the proper consistency. Use more ice cold water if necessary.
4. Roll out and cut into tart shells and place in muffin/tart tin, then put back in fridge as chilled dough creates a flaky pastry.
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Directions: |
Directions:1. Preheat oven to 325 F (170 degrees C).
2. Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
3. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes.
4. Watch carefully!--they will burn quickly. The filling will keep in the refrigerator for 2 weeks or so.
* Liquid coffee creamer can be used for cream. Use any good pie pastry for shells. |
This recipe for Butter Tarts is from