Currant Tarts Recipe

Name: Currant Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling; 1/2 cup real butter, room temperature; 1 cup granulated sugar; 1 large egg; 2 teaspoons vanilla; 1 cup dried currant; For the Pastry; 2 cups all-purpose flour; 1/4 teaspoon salt; 2/3 cup lard; 3 -4 tablespoons cold water

Servings: persons

For the Filling
1/2 cup real butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup dried currant
For the Pastry
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup lard
3 -4 tablespoons cold water

1
To Make the Filling:.
2
Wash the currants and drain them.
3
Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
4
To Make the Pastry:.
5
Mix the flour and salt together.
6
Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
7
Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
8
To Assemble & Bake:.
9
Pre-heat oven to 375 degrees
10
Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
11
Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the Filling, 1/2 cup real butter, room temperature, 1 cup granulated sugar, 1 large egg, and more.

Yes, Currant Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Currant Tarts

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