Butter Tarts (With Currants)

Name: Butter Tarts (With Currants)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 tarts, 24 serving(s)
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

Submitted by MagsMeals

"This recipe was a Christmas treat I remember from my childhood. I think it originates in Canada, but I'm not sure. My mother always made one batch of butter tarts and one batch of tarts with raspberry jam. The jam tarts were fair game, but she always hid most of the butter tarts for herself."

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Ready In:: 45mins
Ingredients:: 7
Yields:: 24 tarts
Serves:: 24

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

directions

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.