Butter Tarts (With Currants) - cooking recipe

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
Preparation
    Preheat oven to 375.
    Double pie crust recipe can be used for tart shells.
    Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
    Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
    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.
    Makes 2 dozen.

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