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Categories:Viewed: 30 - Published at: 5 years ago
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
Method
- To Make the Filling:.
- Wash the currants and drain them.
- Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
- To Make the Pastry:.
- Mix the flour and salt together.
- 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.
- Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
- To Assemble & Bake:.
- Pre-heat oven to 375 degrees
- Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
- 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.).
