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Gooey Butter Tars




Source of Recipe


Cookbook






List of Ingredients



• 1 1/2 Cups All Purpose flour
  
• 1/4 tsp salt
  
• 1/4 Cup cold butter,cubed
  
• 1/4 Cup shortening,cubed
  
• 1 egg yolk
  
• 1 tsp vinegar
  
• Ice water
  
• Filling;
  
• 1/2 Cup brown sugar
  
• 1/2 Cup Corn Syrup
  
• 2 Tbsp butter,softened
  
• 1 Egg
  
• 1 tsp Vanilla
  
• 1 tsp Vinegar
  
• Pinch salt
  
• 1/4 Cup Raisins
  






Instructions



1. IN a large bowl, stir flour with salt. With pastry blender or 2 knifes, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar;add enough ice water to make 1/3 cup.
   
2. Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap. Refrigerate for at least 1 hour or until chilled or for up to 3 days.
   
3. Filling; In bowl, vigorously whisk together brown sugar,corn syrup,egg,butter, vanilla,vinegar and salt. Set aside.
   
4. On lightly floured surface, roll out dough to 1/8 inch thickness. Using 4 inch round cookie cutter cut out 12 circles,rerolling scraps once if necessary.
   
5. Fit circles into muffin cups. Divide raisins among pastry shells. Spoon in filling until three quarters full.
   
6. Bake in bottom third of 450 oven for about 12 minutes or until pastry is golden. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen carefully slide spatula under tarts and transfer to rack to let cool.