Irresistible Butter Tarts

Heat the currants, maple extract, and 1 tablespoon of water in a saucepan over low heat until the currants become soft and pliable, taking around 5 minutes. Allow them to cool down to room temperature, which should take about 10 minutes.

Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with a non-stick cooking spray to prevent sticking.

In a large mixing bowl, combine the flour and 1 teaspoon of salt. Use a knife or pastry blender to cut in the shortening and cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing it with a fork until the flour mixture is moistened. Be cautious not to add too much water, as you want the pastry mixture to form a ball when squeezed. Divide the dough in half and shape it into balls.

Roll out one half of the dough on a lightly-floured surface. Use a 3 1/2-inch circular cutter to cut out tart shells from the dough, and press them into the prepared tins. Repeat the process with the remaining dough. Cover the tins and set them aside to wait.

Heat the brown sugar, 2/3 cup of butter, cream, and vanilla over low heat until it becomes smooth and well combined. Remove the saucepan from the heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk the egg mixture into the butter mixture.

Divide the currants and their liquid into the bottom of the prepared tart shells. Fill each shell about 3/4-full with the butter mixture. Place a pecan half on top of each tart.

Bake the tarts in the preheated oven for 8 minutes. With the oven door closed, reduce the temperature to 350 degrees F (180 degrees C); continue baking until the filling is bubbly, taking around 10 minutes. Remove the tarts from the oven; allow them to cool for a few minutes before loosening them from the pan with a knife. Remove the tarts to cool completely on a wire rack.