Preheat oven to 375 degrees F.
In a large bowl, cream the butter and sugar together thoroughly. Add eggs, currents, lemon zest, and lemon juice, stirring to mix well; set aside.
Prepare pie pastry:
Roll out the pastry dough 1/8-inch thick. Tarts may be made any size.
For conventional muffin pans, cut out circles with a tuna can which has both ends cut of.
For miniature muffin pans, use a tomato paste can to cut out the rounds.
Place pastry in the muffin pans, smoothing the dough so it has no bumps.
Stir the current filling mixture. Using a teaspoon, fill the tarts 2/3 full. Do not let the filling spill onto the pan, as it will make the tarts hard to remove.
Bake the miniature tarts approximately 15 to 20 minutes or until the pastry is a light brown. Remove from oven, remove from the muffin pans, and let cool on a wire rack.
Because these tarts are so easy to make, I usually double the recipe and make about 9 dozen tiny tarts. They freeze beautifully, between plastic wrap.
These Banbury Tea Tarts are at their best when served slightly warmed, either in a microwave or regular oven.
Serve with tea, of course!
Banbury Tea Tarts Recipe: https://whatscookingamerica.net/desserts/banburyteatarts.htm