Butter tart, Royal Victoria Hospital cookbook 1900

Whisk the flour and salt together.

Cut in the chilled butter and shortening with a pastry cutter until very fine crumbs.

Put the egg yolk and lemon juice in a one cup measuring cup and add ice water to come up to one third cup.

Stir the liquid briskly into the flour mix with a fork until the pastry holds together, adding a little more water if it is too dry.

Press into a disc and chill until firm, probably a couple of hours.

Roll out to one eighth of an inch thick, cut four inch circles and press them into a floured muffin tin; re-roll the scraps, then chill.

Mix the softened butter and white sugar and cream them together.

Break in the eggs and mix.

Stir in the currants.

Grease the muffin cups and fill each shell around three quarters full.

Bake at 400F for around 12 to 15 minutes; this bake ran to about 15 or 16 minutes because the filling was not set.