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Maple Butter Tarts with Currants

Maple Butter Tarts with Currants
YIELDS
10 servings
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Ingredients

Pastry

2 ⅔
cup all-purpose flour (650 ml)
Pinch salt
½
cup cold unsalted butter, cut into pieces (125 ml)
cup cold vegetable shortening (150 ml)
½
cup plus 2 tbsp. ice water (150 ml)

Filling

1
egg
½
cup packed brown sugar (125 ml)
½
cup maple syrup (125 ml)
¼
cup unsalted butter, melted (60 ml)
1
tsp vanilla extract (5 ml)
¼
tsp salt (1 ml)

Assembly

¾
cup currants (150 ml)
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Sift dry ingredients together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal. Add the ice water gradually until dough forms. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.

Step 3

Roll the dough 1/4-inch thick. With a cookie cutter, cut out ten 41/2-inch circles. Press the circles into 10 cups of a muffin tin. Put the muffin tin in the freezer for 20 minutes. Bake for 30 minutes, or until pastry is golden and set. Cool on a wire rack.

Step 4

In a medium bowl, lightly beat together the egg, brown sugar, maple syrup, butter, vanilla and salt.

Step 5

Divide the currants among the shells. Pour the mixture into the shells and bake until set, about 15 minutes. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack.

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