Gooey Butter Tarts

Recipe by MarieRynr
READY IN: 1hr 12mins
YIELD: 12 tarts
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 12
    cups flour
  • 14
    teaspoon salt
  • 14
    cup cold butter, cubed
  • 14
    cup shortening, cubed
  • 1
    egg yolk
  • 1
    teaspoon vinegar
  • ice water
  • FILLING
  • 12
    cup packed brown sugar
  • 12
  • 1
  • 2
    tablespoons butter, softened
  • 1
    teaspoon vanilla
  • 1
    teaspoon vinegar
  • 1
    pinch salt
  • 14
    cup currants, raisins, chopped pecans (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea) or 1/4 cup flaked coconut (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea)
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DIRECTIONS

  • In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces.
  • In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with fork until pastry hold together. press into disc; wrap in plastic wrap and chill for 1 hour.
  • 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 a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups. Spoon in filling until three quarters full.
  • Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run spatula around tarts to loosen; transfer to rack and let cool.
  • CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
  • NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.
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