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Tart: Gooey Butter Tarts

Source of Recipe

From Canadian Living Magazine - November 1998 - (award winning recipe!)


List of Ingredients

1 1/2 c all purpose flour
1/4 tsp salt
1/4 c cold butter cubed
1/4 c shortening cubed
1 egg yolk
1 tsp vinegar
Ice water


1/2 c packed brown sugar
1/2 c corn syrup
1 egg
2 tbsp butter, softened
1 tsp each - vanilla & vinegar
pinch salt
1/4 c raisins ( or currants or chopped pecans)


Not so gooey - increase brown sugar to 3/4 c and decrease corn syrup to 1/4 c.




Recipe

In large bowl, combine flour with salt. With pastry blender cut in butter and shortening until in fine crumbs.
In 1 c liquid measure, whisk egg yolk with vinegar, add enough ice water to make 1/3 c.


Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together. Press into disk and wrap in plastic and refrigerate for at least 1 hour or until chilled. (Will keep up to 3 days)


In bowl vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar & salt. Set aside.


On lightly floured surface, roll out pastry to 1/8 in thickness. Using 4 in round cookie cutter ( or empty 28 oz can) cut out 12 circles.


Fir circles of pastry into 12 2 3/4 " muffin cups.
Divide raisins among pastry shells. Spoon in filling until shells are 3/4 full.


Bake in bottom third of 450 degree F oven (230 C) approx 12 min. or until filling is puffed and shells are golden. Let stand on rack for 1 min.
Run metal spatula around edges of tarts to loosen, carefully slide spatula under tarts and remove to rack to cool.

Variation: Drizzle cooled tarts with 2 oz. melted semi-sweet chocolate or white chocolate