Gooey Butter Tarts

Gooey Butter Tarts
Gooey Butter Tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 1/4

    teaspoon salt

  • 1/4

    cup cold butter, cubed

  • 1/4

    cup shortening, cubed

  • 1

    egg yolk

  • 1

    teaspoon vinegar

  • ice water

  • FILLING:

  • 1/2

    cup packed brown sugar

  • 1/2

    cup corn syrup

  • 1

    egg

  • 2

    tablespoons butter, softened

  • 1

    teaspoon vanilla

  • 1

    teaspoon vinegar

  • pinch salt

  • 1/4

    cup currants or raisins

Directions

In large bowl, combine flour with salt. With pastry blender cut in butter and shortening until in fine crumbs. In 1-cup liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. 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. FILLING: In bowl vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Set aside. On lightly floured surface, roll out pastry to 1/8 inch thickness. Using 4" round cookie cutter, cut out 12 circles, rerolling scraps if necessary. Fit circles into 2 3/4 x 1 1/4 inch muffin cups. Divide currants among pastry shells. Spoon in filling until 3/4 full. Bake in bottom third of 450 oven for about 12 minutes or until filling is puffed and bubbly and 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.

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