Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter, (room temperature)
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 cup currants, (dried)
  • Zest (of 1 lemon)
  • Juice (of 1 lemon)
  • Pastry for 9-inch one crust pie

Instruction

  • Preheat oven to 375 degrees F.
  • In a large bowl, cream the butter and sugar together thoroughly.  Add eggs, currents, lemon zest, and lemon juice, stirring to mix well; set aside.
  • Prepare pie pastry:  
  • Roll out the pastry dough 1/8-inch thick.  Tarts may be made any size.  
  • For conventional muffin pans, cut out circles with a tuna can which has both ends cut of.  
  • For miniature muffin pans, use a tomato paste can to cut out the rounds.  
  • Place pastry in the muffin pans, smoothing the dough so it has no bumps.
  • Stir the current filling mixture.  Using a teaspoon, fill the tarts 2/3 full.  Do not let the filling spill onto the pan, as it will make the tarts hard to remove.
  • Bake the miniature tarts approximately 15 to 20 minutes or until the pastry is a light brown.  Remove from oven, remove from the muffin pans, and let cool on a wire rack.
  • Because these tarts are so easy to make, I usually double the recipe and make about 9 dozen tiny tarts.  They freeze beautifully, between plastic wrap.  
  • These Banbury Tea Tarts are at their best when served slightly warmed, either in a microwave or regular oven.
  • Serve with tea, of course!