1

Pastry

2

Combine ¼ cup flour, water and white vinegar stirring with a whisk until well blended.

3

In a medium bowl, combine ¾ cup flour, granulated sugar and salt; cut in room-temperature shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

4

Pour the “liquid” over the flour mixture. Stir with a fork until all of the mixture is moistened.

5

Shape dough into a ball and place on heavy duty plastic wrap; cover with an additional piece of plastic wrap. Roll into a circle and chill dough in freezer for 10 minutes.

6

Dust rolling pin and work surface lightly with flour.

7

Remove dough from freezer and let stand for 1 minute or until pliable.

8

Roll dough to a uniform thickness and cut out 12/24 tart-shaped pieces.

9

Place dough into bottom and up sides of each “muffin” cup to form tart shells.

10

Filling

11

Preheat oven to 450 degrees F.

12

In a medium bowl, cream the butter and brown sugar.

13

Gradually beat in the milk and egg until blended.

14

Stir in the vanilla extract and currants.

15

Place spoonfuls of mixture into pastry-lined tart tins.

16

Bake for 8 minutes and then reduce oven temperature to 350 degrees F and bake until pastry is delicately browned.

17

Let cool before removing from tart tins.