Butter Tarts

For mini tarts (20 – 25 minutes at 350F)

For regular tarts (15 minutes at 375F)

Use frozen tart shells. 1 1/2 times recipe will fill 50 mini tart shells.  1 recipe will fill 30 regulart tart shells.
Thaw shells about 10 min before filling


  • frozen tart shells
  • 2 egg
  • 1 tsp. lemon flavouring
  • 2 1/4 c currants, washed and soaked for a few minutes until soft
    (Note: 1 pkg (500 g) of currants=3 cups)
  • 1/2 tsp. salt
  • 2 cup brown sugar, packed
  • 4 tbsp melted butter
  • 2 tsp vanilla


  1. Preheat Oven
  2. Beat egg (not very much), gradually add brown sugar, salt, vanilla, and lemon flavouring. Add melted butter. Continue beating till mixture is full of bubbles.
  3. Fold in washed currants .
  4. Drop by teaspoon into tart shells leaving about 1/4″ from top so they don’t overflow.
  5. Bake.  Make sure the pastry is nicely browned on the edges.

Thanks to Pauline Oliver for the recipe!

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