Butter Tarts (With Currants) - cooking recipe
Ingredients
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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
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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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