Decadent Raisin Currant Butter Tarts with Homemade Pastry

Combine flour and salt in a large bowl; use a knife or pastry blender to cut in the shortening until the mixture has a rough, crumbly texture. Gradually add ice water, stirring with a fork until the pastry mixture is moistened and holds its shape when squeezed. Divide the dough into two equal parts, shaping each half into a ball.

Preheat your oven to 450 degrees Fahrenheit. Spray 36 muffin cups with cooking spray for easy removal.

Roll out the pastry dough to a thickness of 1/8 inch on a lightly floured surface. Cut out rounds approximately 4 inches in diameter; press each round into the bottom and sides of a muffin cup to form a crust.

In a separate bowl, cream together brown sugar and butter using an electric mixer until smooth. Add eggs, milk, and vanilla extract, mixing just until combined. Stir in raisins and currants; fill the tart shells with the mixture, leaving about 1/3 of the cup empty.

Bake the tarts in a preheated oven for 8 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue baking until the filling is bubbly and the pastry is lightly browned, approximately 15 minutes.