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Gooey Butter Tarts


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  • 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
  • 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



Step 1

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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