CURRANT TART
Provided by Lady Sonia J. Colwyn
Categories Fruit Dessert Bake Currant Port Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine currants and Port in small bowl. Let stand 30 minutes.
- Meanwhile, Preheat oven to 400°F. Press out crust on lightly floured work surface to remove creases. Transfer to 9-inch-diameter tart pan with removable bottom. Line crust with aluminum foil. Fill foil-lined crust with dried beans or pie weights and bake 10 minutes. Remove foil and beans from crusts. Bake crust until pale golden, about 5 minutes more. Transfer to rack. Reduce oven temperature to 375°F.
- Using electric mixer, beat sugar and butter in medium bowl until combined. Beat in eggs 1 at a time. Stir in currant mixture. Spoon filling into crust. Bake until filling is golden brown, covering edges with foil if browning too quickly, about 25 minutes. Transfer to rack and cool 15 minutes. Remove tart from pan. Cut into wedges. Serve warm or at room temperature. Pass whipped cream if desired.
CURRANT TARTS
A holiday treat! Everyone who has ever tried these luscious currant and butter tarts asks for the recipe. My grandmother made dozens of them every Christmas. She called them "English Butter Tarts". It's a very old recipe she got from a neighbor who came from England. I am including her recipe for the pastry dough she used (contains lard, a no-no these days) but premade or your own pastry works just fine!
Provided by Gammy3
Categories Tarts
Time 45m
Yield 12-15 tarts
Number Of Ingredients 9
Steps:
- 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.).
BUTTER TARTS (WITH CURRANTS)
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.
Provided by MagsMeals
Categories < 60 Mins
Time 45m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- 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.
BEST RAISIN CURRANT BUTTER TARTS
Homemade pastry is cut into 4-inch rounds and fitted into muffin pans. It is then filled with a butter, brown sugar and raisin and currant filling. Bigger (and better) than the tarts you would buy in a store.
Provided by TEENCHEF2
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 52.5 g, Cholesterol 48.8 mg, Fat 20.9 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 211.5 mg, Sugar 36.8 g
REDCURRANT & ALMOND TART
This tart is filled with summer flavors and is so much easier than it looks.
Provided by ranya1970
Time 2h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Pulse together flour, sugar and butter in a food processor.
- Whisk together egg yolks and water, pour inn i food processor, pulse all together.
- Butter the tart pan and press dough evenly onto bottom and up sides of tart pan and prick the dough.
- Chill crust until firm, about 30 minutes.
- Strip redcurrants from stalks, wash and drain.
- Beat the egg whites until stiff then beat in the sugar and cornstarch.
- Stir in 7 tbsp ground almonds and fold redcurrants into the filling.
- Heat oven to 180C/fan 160C/gas 4.
- Bake the crust in middle of oven until center and edges are golden, for about 15 minutes.
- Scatter the crust with almonds and pour inn redcurrant filling.
- Heat oven to 150C and bake the tart in middle of oven for about 50 minutes.
- Allow to cool then dredge with icing sugar before serving.
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