Pastry Tarts with Brown Sugar Dried Fruit and Walnuts

Introduction

These tartlets use a hot-water shortening dough that comes together while warm, then chills just long enough to roll into 24 small shells. The brown sugar, corn syrup, currants or raisins, and walnuts bake into a dense, sticky filling in about 20 minutes, which makes these practical for holiday baking or make-ahead dessert trays.

Recipe Details

• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 24 tarts

Ingredients

Dough

• 1 cup shortening
• 1 large teaspoon butter or margarine
• ¾ cup boiling water
• 3 ½ cups pastry flour or 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

Filling

• 2 eggs
• 1 ½ cups brown sugar
• ½ cup corn syrup
• 3 tablespoons butter, melted
• 1 cup currants or raisins
• ½ cup chopped walnuts
• 2 teaspoons vinegar
• 1 pinch of salt
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

Dough

1. Beat the shortening, butter, and hot water together until creamy.
2. While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball.
3. Separate the dough into two equal portions and chill 20 to 40 minutes.
4. Divide the dough into two dozen equal balls. Roll each ball into a flat disc.

Tarts

1. Preheat oven to 350°F (175ËšC).
2. Beat the eggs well. Add sugar, syrup, and melted butter and beat again.
3. Add the currants, walnuts, vinegar, salt, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) and mix vigorously.
4. Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers.
5. Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans.
6. Fill the shells ⅔ full with the prepared filling.
7. Bake until the pastry is light brown (about 20 minutes).
8. Remove from the oven and let cool.

Variations

• Use raisins instead of currants for a sweeter, plumper filling with a softer bite.
• Use all-purpose flour instead of pastry flour if you want a slightly sturdier shell that is easier to handle.
• Swap the chopped walnuts for pecans if you want a milder nut flavor and a softer crunch.
• Leave out the walnuts for a smoother filling; the tarts will still set, but the texture will be less varied.
• Use cupcake papers instead of tartlet pans for easier release and slightly taller, softer-sided tarts.

Tips for Success

• Add the flour while the shortening mixture is still warm, or the dough will be harder to bring together smoothly.
• Mix the dough gently and stop once it forms a ball; extra kneading makes the pastry tougher.
• Chill the dough until it feels firm but still flexible, so the discs roll out without cracking.
• Do not overfill the shells; filling them full is enough, because the filling puffs slightly as it bakes.
• Pull the tarts when the pastry is light brown and the filling looks set around the edges with only a slight wobble in the center.

Storage and Reheating

Store the cooled tarts in an airtight container with parchment between layers so the filling does not stick. Keep them in the fridge for up to 4 days or freeze them in a freezer-safe container for up to 2 months.

For reheating, use a 300°F oven for 5 to 8 minutes from the fridge, or thaw frozen tarts overnight in the fridge and warm them the same way. A microwave will heat them through, but the pastry will soften rather than crisp.

FAQ

Can you use all-purpose flour instead of pastry flour?

Yes. The shells will be a little less tender, but they will still bake well and hold the filling cleanly.

Do you need tartlet pans for this recipe?

No. The instructions allow for cupcake papers set into pans, which makes shaping and removal easier.

Can you make these without walnuts?

Yes. You can leave them out for a nut-free version, and the filling will be smoother with less crunch.

Why is the dough chilled before rolling?

The 20 to 40 minutes of chilling firms up the fat so the dough is easier to divide, roll, and fit into the pans without sticking.