to-die-for butter tarts

Ingredients

• Servings: 24
• 1 cup dried currants
• 1 tablespoon maple extract
• 1 tablespoon water
• pastry:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening (such as tenderflake®)
• 1/4 cup cold butter
• 1/3 cup ice water
• filling:
• 2 cups brown sugar
• 2/3 cup butter
• 1/4 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 2 eggs, lightly beaten
• 24 pecan halves

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. set aside to cool to room temperature, about 10 minutes.
• preheat oven to 450 degrees f (230 degrees c). spray 24 muffin cups or individual tart pans with cooking spray.
• whisk flour and 1 teaspoon salt together in a large bowl. cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. divide dough in half and shape into balls.
• roll out one half of dough on a lightly-floured surface. cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. repeat with the remaining dough. cover tins; set aside.
• heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
• divide the currants, along with their liquid, into the bottom of the prepared tart shells. fill each shell about 3/4-full with butter mixture. place a pecan half on top of each tart.
• bake tarts in the preheated oven for 8 minutes. with oven door closed, reduce temperature to 350 degrees f (180 degrees c); continue baking until filling is bubbly, about 10 minutes. remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. remove tarts to cool completely on a wire rack.