Smorgasbord Special Butter Tarts

“This tried and true recipe has been enjoyed by many. Hope you like it! Makes enough filling for 1 dozen 3-inch tarts or 2 dozen 2-inch tarts. Recipe may be doubled, tripled, etc.”
READY IN:
30mins
YIELD:
12 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour boiling water over currants and let sit for 10 minutes. Drain. Place currants on paper towel to absorb extra water. Place about 1 teaspoon currants in each tart shell.
  2. Combine butter, cream, brown sugar, egg, vanilla, and lemon juice until mixed. Mixture will have bits of butter remaining and will looked curdled --- this is normal. Pour about 1 1/2 to 2 tablespoons of filling over currants in each tart.
  3. Bake at 400F for about 15 minutes.
  4. (If making 2-inch tarts use about 1/2 teaspoons of currants and 2 to 3 tsps. of filling per tart).

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