Best Raisin Currant Butter Tarts
This recipe makes a big batch of the biggest, best raisin and currant-filled butter tarts. Homemade pastry, fitted into muffin pans, forms the tart shells.
Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time tossing with a fork until the flour mixture is moistened.
When you squeeze a handful of the moistened pastry mixture it should form a ball.
Divide dough in half and shape into balls.
Preheat oven to 450 degrees F (230 degrees C).
Spray 36 muffin cups with cooking spray.
Roll pastry out 1/8-inch thick on a lightly floured surface.
Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.