For the best flavor, use high-quality butter and vanilla extract. Chilling the dough is crucial for a tender, flaky crust. Don't skip this step! If the dough becomes too sticky while rolling, dust it with a little more flour. The tarts are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. For an extra touch, brush the warm tarts with melted butter and sprinkle with cinnamon sugar.
Best Raisin Currant Butter Tarts
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PREP TIME45 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 10 mins
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SERVING36 People
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VIEWS21
These aren't your average grocery store tarts! Imagine a buttery, melt-in-your-mouth pastry shell cradling a luscious filling of brown sugar, butter, plump raisins, and tangy currants. Each bite is a symphony of textures and flavors, a nostalgic treat elevated to gourmet status.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol49 mg
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Fiber1 g
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Protein3 g
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Saturated Fat9 g
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Sodium212 mg
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Sugar37 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the flour and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
02
StepGradually add the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten. (35 minutes)
03
StepPreheat oven to 450 degrees F (230 degrees C). Generously spray 36 muffin cups with cooking spray. (5 minutes)
04
StepOn a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. Gently press each circle into a muffin cup, ensuring it fits snugly and comes up the sides. Repeat with the remaining dough. (20 minutes)
05
StepIn a large bowl, beat together the brown sugar and softened butter with an electric mixer until light and creamy. Beat in the eggs, milk, and vanilla extract until just combined. Gently fold in the raisins and currants. (10 minutes)
06
StepSpoon the filling into each tart shell, filling them about 2/3 full. (10 minutes)
07
StepBake in the preheated oven for 8 minutes. Then, without opening the oven door, reduce the temperature to 350 degrees F (180 degrees C) and continue baking until the filling is bubbly and the pastry is golden brown, about 15-17 minutes more. (25 minutes)
08
StepLet the tarts cool in the muffin tins for a few minutes before carefully transferring them to a wire rack to cool completely. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Reggie Wuckert
May 31, 2025These are delicious! I added a sprinkle of pecans to the filling for some extra crunch. - Michael B.
Vernon Pouros
May 15, 2025The best butter tart recipe I have ever used! They disappeared in minutes. - Lisa T.
Jessica Jacobi
May 12, 2025I reduced the amount of sugar slightly, as I prefer a less sweet tart, and they were still amazing. - Kevin S.
Colleen Grant
May 4, 2025Easy to follow recipe and the tarts turned out perfect. I will definitely be making these again. - Amanda R.
General Prosaccolittel
Apr 26, 2025I found the crust a little tricky to work with at first, but once I got the hang of it, it was smooth sailing. Definitely worth the effort! - Jessica P.
Joey Tillman
Apr 26, 2025My grandmother used to make butter tarts just like these. They brought back so many wonderful memories. Thank you for sharing this recipe! - Emily K.
Buford Dach
Apr 19, 2025I've tried other butter tart recipes before, but this one is by far the best. The secret must be the combination of raisins and currants. - David L.
Rickey Ferry
Apr 10, 2025These tarts were a huge hit at our family gathering! The pastry was so flaky and the filling was perfectly sweet and gooey. - Sarah M.