Currant Tart Recipes

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BEST RAISIN CURRANT BUTTER TARTS



Best Raisin Currant Butter Tarts image

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

5 ¼ cups all-purpose flour
2 teaspoons salt
2 cups shortening
¾ cup ice water, or as needed
cooking spray
5 cups brown sugar
1 ⅔ cups butter, softened
5 eggs, beaten
⅔ cup milk
5 teaspoons vanilla extract
1 ¼ cups raisins
1 ¼ cups dried currants

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

CURRANT TARTS



Currant Tarts image

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

1/2 cup real butter, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup dried currant
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup lard
3 -4 tablespoons cold water

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.).

CURRANT TART



Currant Tart image

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

2 cups dried currants
1/4 cup ruby Port
1/2 15-ounce package All Ready Pie Crusts (1 crust)
2/3 cup sugar
3 tablespoons unsalted butter, room temperature
2 large eggs
Whipped cream (optional)

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.

BUTTER TARTS (WITH CURRANTS)



Butter Tarts (With Currants) image

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

24 tart shells
1 cup brown sugar, packed
1/2 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1 cup currants
1 egg, separated, beat white

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.

RED CURRANT PIE



Red Currant Pie image

I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.

Provided by BIGTIME

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 10

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened
½ cup white sugar
2 egg yolks
1 ½ teaspoons grated lemon zest
2 egg whites
½ cup white sugar
2 teaspoons cornstarch
2 ¼ cups red currants

Steps:

  • To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
  • Bake in oven for 25 minutes, or until golden yellow.
  • To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
  • Bake in oven for 10 minutes, or until top is lightly browned.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 38.6 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 114.7 mg, Sugar 22 g

RED CURRANT AND LEMON TARTLETS



Red Currant and Lemon Tartlets image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes ten 3 1/2-inch tarts

Number Of Ingredients 7

All-purpose flour, for work surface
Pate Sucree for Individual Peach Tarts
Lemon Curd for Red Currant and Lemon Tartlet
Red Currant Curd
Swiss Meringue for Red Currant and Lemon Tartlets
Raspberry Sauce
Pomegranate seeds, for garnish

Steps:

  • On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 10 rounds with a 4-inch cutter. Fit into 3 1/2-inch round tart pans. Using scissors or a sharp paring knife, trim pastry even with edge of tart pans. Transfer to refrigerator to chill for 30 minutes.
  • Preheat oven to 375 degrees. Prick pastry all over with the tines of a fork. Line pastry with parchment rounds; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns golden, 10 to 20 minutes more. Cool completely on a wire rack before filling.
  • Fill half of each tart shell with lemon curd, and the other side with currant curd. Smooth the top flush with edge of tart shell.
  • Pipe meringue onto tarts using a 3/8-inch star tip to completely cover. Preheat broiler. Place tarts under broiler and broil until golden brown, alternatively, you can use a hand-held propane torch.
  • Place each tart on a serving plate. Serve with raspberry sauce, and garnish with a few pomegranate seeds.

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