To-Die-For Butter Tarts

Currant Infusion (15 minutes): In a small saucepan, combine currants, maple extract, and water. Simmer over low heat until currants are plump and softened, about 5 minutes. Remove from heat and let cool completely, about 10 minutes.

Prep & Preheat (5 minutes): Preheat oven to 450°F (230°C). Lightly grease 24 muffin cups or individual tart pans with cooking spray.

Craft the Crust (20 minutes): In a large bowl, whisk together flour and salt. Cut in shortening and cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add 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 chill for at least 15 minutes.

Shape the Shells (25 minutes): On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 3 1/2-inch circular cutter to cut out tart shells. Gently press each circle into the prepared muffin cups or tart pans. Repeat with the remaining dough. Chill the shaped shells for another 10 minutes.

Prepare the Filling (10 minutes): In a medium saucepan, combine brown sugar, melted butter, cream, and vanilla extract. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat.

Temper & Combine (5 minutes): Gradually whisk a few spoonfuls of the warm butter mixture into the beaten eggs to temper them. Then, pour the egg mixture into the remaining butter mixture, whisking constantly until well combined.

Assemble the Tarts (10 minutes): Divide the cooled currants and their liquid evenly among the tart shells. Fill each shell about 3/4 full with the butter mixture. Top each tart with a pecan half.

Bake to Perfection (18 minutes): Bake in the preheated oven for 8 minutes. Then, reduce the oven temperature to 350°F (180°C) (without opening the door!) and continue baking until the filling is set and bubbly, about 10 minutes longer. Remove from oven and let cool in the pan for a few minutes before carefully transferring to a wire rack to cool completely.