GOOEY BUTTER TARTS
Serves: 12
Ingredients
1 1/2 c all purpose flour
1/4 tsp salt
1/4 c cold butter cubed
1/4 c shortening cubed
1 egg yolk
1 tsp vinegar
Ice water
1/2 c packed brown sugar
1/2 c corn syrup
1 egg
2 tbsp butter, softened
1 tsp each - vanilla & vinegar
pinch salt
1/4 c raisins ( or currants or chopped pecans)
Not so gooey - increase brown sugar to 3/4 c and
decrease corn syrup to 1/4 c.
Preparation
In large bowl, combine flour with salt. With pastry
blender cut in butter and shortening until in fine crumbs.
In 1 c liquid measure, whisk egg yolk with vinegar,
add enough ice water to make 1/3 c.
Gradually sprinkle egg mixture over flour mixture,
stirring briskly with fork until pastry holds together. Press into disk and
wrap in plastic and refrigerate for at least 1 hour or until chilled. (Will
keep up to 3 days)
In bowl vigorously whisk together brown sugar, corn
syrup, egg, butter, vanilla, vinegar & salt. Set aside.
On lightly floured surface, roll out pastry to 1/8 in
thickness. Using 4 in round cookie cutter ( or empty 28 oz can) cut out 12
circles.
Fir circles of pastry into 12 2 3/4 " muffin
cups.
Divide raisins among pastry shells. Spoon in filling
until shells are 3/4 full.
Bake in bottom third of 450 degree F oven (230 C)
approx 12 min. or until filling is puffed and shells are golden. Let stand on
rack for 1 min.
Run metal spatula around edges of tarts to loosen,
carefully slide spatula under tarts and remove to rack to cool.
(From Canadian Living magazine - November 1998 -
award winning recipe!)
Variation: Drizzle cooled tarts with 2 oz. melted
semi-sweet chocolate or white chocolate
240 cal per tart 11 g fat 33 g carb 52 mg
chol 125 mg sodium
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