- Pastry:
- 5 1/4 cups all-purpose flour
- 2 teaspoons salt
- 2 cups shortening
- 3/4 cup ice water, or as needed
- cooking spray
- Filling:
- 5 cups brown sugar
- 1 2/3 cups butter, softened
- 5 eggs, beaten
- 2/3 cup milk
- 5 teaspoons vanilla extract
- 1 1/4 cups raisins
- 1 1/4 cups dried currants
- Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
- Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
- Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
- Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
- Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.