These are the best Butter Tarts ever!!
From: Canadian Living Magazine - November 1998
GOOEY BUTTER TARTS
Makes 12 (Recipe in Canadian measurements)
PASTRY
1 1/2 cups All purpose flour 375 mL
1/4 tsp Salt 1 mL
1/4 cup Cold Butter, cubed 50 mL
1/4 cup Shortening 50 mL
1 Egg Yolk 1
1 tsp Vinegar 5 mL
Ice Water
FILLING
1/2 cup Packed brown sugar 125 mL
1/2 cup Corn Syrup 125 mL
1 Egg 1
2 Tbsp Butter, softened 25 mL
1 tsp Vanilla 5 mL
1 tsp Vinegar 5 mL
Pinch Salt Pinch
1/4 cup Currants, raisins, 50 mL
chopped pecans or
walnuts
PASTRY
In large bowl, combine flour with salt. With pastry blender or 2
knives cut in butter and shortening until in fine crumbs. In 1-cup
(250 mL) liquid measure, which egg yolk with vinegar, add enough ice
water to make 1/3 cup (75 mL).
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 (3 mm)
thickness. Using 4-inch (10 cm) round cooking cutter, cut out 12
circles, re-rolling scraps if necessary.
Fit circles into 2-3/4 x 1-1/4 inch (7 x 3 cm) muffin cups.
Divide currants etc among pastry shells. Spoon in filling until
three-quarters full.
Bake in bottom third of 450 F (230 C) 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.
VARIATIONS
Chocolate Gooey Butter Tarts: Drizzle cooled tarts with 2 oz (60 g)
melted semisweet or white chocolate.
Not-so-Gooey Butter Tarts: Increase brown sugar to 3/4 cup (175 mL);
decrease corn syrup to 1/4 cup (50 mL).
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