Currant Tarts

• For the Filling
• 1/2 cup real butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 1 cup dried currant
• For the Pastry
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup lard
• 3 -4 tablespoons cold water

1. To Make the Filling:.
2. Wash the currants and drain them.
3. Stir the sugar and butter together well. Mix in the egg and vanilla until well blended. Stir in the currants.
4. To Make the Pastry:.
5. Mix the flour and salt together.
6. Cut the lard into the flour and salt until the consistency is like crumbs. Gradually add enough of the water to make the dough hold together, and form it into a ball.
7. Roll out the dough and cut out with a round cookie cutter and fit into muffin tins (regular size, not mini).
8. To Assemble & Bake:.
9. Pre-heat oven to 375 degrees
10. Put a large spoonful (about 2 tablespoons) of the filling into each unbaked tart shell.
11. Bake @ 375 for 15 to 20 minutes, until bubbly and golden and crust is done. (Don't overbake - the filling should not be too brown or crispy.).

filling, butter, sugar, egg, vanilla, currant, pastry, flour, salt, lard, cold water

Taken from www.food.com/recipe/currant-tarts-200287 (may not work)