Ingredients
36
36 servings
- •5.25 cups all-purpose flour
- •2 teaspoons salt
- •2 cups shortening
- •0.75 cup ice water, or as needed
- •cooking spray
- •5 cups brown sugar
- •1.6666667461395 cups butter, softened
- •5 eggs, beaten
- •0.66666668653488 cup milk
- •5 teaspoons vanilla extract
- •1.25 cups raisins
- •1.25 cups dried currants
Instructions
- Whisk flour and salt together in a large bowl; cut in the shortening 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 the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.
Nutritional Facts
Per 36 servings
- Calories: 404
- Carbohydrate: 53g
- Fat: 21g
- Fiber: 1g
- Protein: 3g
- Sugar: 37g
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