TWO-BITE BUTTER TARTS

(Makes about 24 tarts) Sorry raisins. Currants are the original butter-tart filling. Because butter tarts tend to create a flaky, drippy mess, I make mine on the small side using disposable tart liners. This makes them easy to serve at parties.

125 ml (½ cup) melted butter and cooled 2 large eggs 500 ml (2 cups) brown sugar 30 ml (2 tablespoons) white vinegar 250 ml (1 cup) dried currants

1. Preheat oven to 400°F (200°C). Place 6-cm (2½-inch) tart liners on a sturdy baking pan and set aside.

2. In a medium bowl, mix the butter, eggs, brown sugar and vinegar until smooth. Add currants and stir again.

3. Roll pastry to 1/8-inch 0.3-cm (oneeighth-inch) thick. Cut 9-cm (3½-inch) circles and press gently into the tart liners. Stir filling and spoon into tart shells, filling no more than two-thirds full. Bake 20 minutes or until the crust is golden and the filling is bubbly. Cool on wire rack. Prep time: 20 minutes Cooking time: 20 minutes Modern twist: apple butter tart galette Roll 1 disk of dough into a circle no more than 0.6-cm (¼-inch) thick. Wash, core and slice 2 apples into 16 wedges each. Leaving a generous generous 5-cm (2-inch) edge, arrange the wedges in a circle on the pastry, slightly overlapping.

Stir butter tart filling and spoon 125 ml (½ cup) over the apple wedges. Fold pastry edge inward over the filling to form a rim, pleating the dough as needed. Brush the pastry rim with egg wash.

Bake in a 400°F (200°C) oven for 35 to 45 minutes or until the crust is golden and the apples are tender.