Follow these steps for perfect results
butter
melted
vinegar
eggs
lightly beaten
brown sugar
vanilla
currants
Line tart tins with pastry.
Sprinkle 6-8 currants into each tart shell.
Melt butter and let cool to room temperature.
Add vinegar, eggs, and brown sugar to the cooled butter.
Add vanilla extract.
Stir until smooth.
Spoon the mixture into unbaked tart shells, filling about 2/3 full.
Bake at 200°F (93°C) for 15 minutes.
Without taking the tarts out, turn the oven to 350°F (175°C).
Bake for another 10-15 minutes, until they start to brown.
Cool completely before serving.
Expert advice for the best results
Ensure the butter is cooled before mixing with other ingredients to prevent cooking the eggs.
Do not overbake the tarts to maintain a gooey filling.
Chill the pastry before rolling for easier handling.
Everything you need to know before you start
15 minutes
Pastry can be made ahead and refrigerated.
Serve on a dessert plate, possibly with a dusting of powdered sugar.
Serve warm or at room temperature.
Pair with a scoop of vanilla ice cream.
The sweetness of the ice wine complements the tarts.
Discover the story behind this recipe
A classic Canadian dessert, often found at holiday gatherings and bake sales.
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