5 1/2 cups flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
2 cups shortening
1 1/4 cup milk
3/4 cup raisins
3/4 cup currants
1 cup brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
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Grease 2 muffin tins, you will be baking in batches.
In a mixing bowl, crumble the flour, baking powder,
sugar, salt and shortening together, then add milk and eggs.
Work the dough with hands to create a ball.
Lightly flour a clean surface, and roll out to inch thickness.
Use a tart cutter to cut out rounds of pastry and gently place them in lightly buttered muffin tins. Very gently pat them down in the center to make the indent for the filling.
Combine all filling ingredients in a large bowl.
Fill each tart pastry full of filling.
Preheat oven to 375 degrees F.
Place the prepared tarts into the oven and bake for 15-17 minutes or until lightly browned. Put the muffin tins onto a cooling rack. Run a sharp knife around each tart crust to help loosen it.
Once cooled enough, very carefully lift the tart out using a small spatula. Place on cooling racks .
Repeat the process rolling additional dough out until all the dough and filler is used.