Many families have treasured recipes handed down through multiple generations. This is a favorite recipe from John’s family. His mom Jean, was taught this simple recipe by her mother Ida, and she, by her mother before her. As children, John and his siblings just loved these tarts. Once John left home and went off on his own, Jean would send these tarts to him in the mail. How lucky he was! We often make these for our own family get togethers. Everyone loves a good, flakey pie crust. However, most pies have far more filling than crust. These tarts on the other hand, have equal parts of both.
Topping each tart with a pecan seals the deal. They are perfectly toasted after being in the oven for 30 minutes.
Tarts are a pie lover’s dream come true. A crispy crust surrounding a sweet filling…..
- pastry for a double-crust pie
- 1 10 ounce box currants or raisins
- 1½ cups brown sugar, loosely packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 12 whole pecans for topping (or chopped and added to the filling)
- Preheat oven to 375 degrees.
- Divide dough in to 12 equal portions. Form into balls and roll out to 5" circles. Place dough circles in muffin tins and press to even out. Trim off excess dough.
- To plump up currants, soak in a small bowl of boiling water for 5 minutes. You may add a few tablespoons of rum to the water for added flavor. Drain well.
- Combine currants, brown sugar, eggs and vanilla. Mix well.
- Scoop currant mixture into pie crust filled muffin tins and top with a pecan. It may seem there is not enough filling however it will expand as it bakes.
- Bake until the crusts are very lightly browned, about 30 minutes. Cool in pan for 15 minutes before removing to a cooling rack. Serve as is or with a scoop of vanilla ice cream.
- The tarts freeze beautifully.