Best Butter Tarts [1]

Portion size

12 tarts

1-1/2 cups (375 mL)

all-purpose flour

1/4 tsp (1 mL) salt

1/4 cup (60 mL) cold butter, cubed

1/4 cup (60 mL) lard or butter, cubed

1 egg yolk1 tsp (5 mL) vinegar

Ice water

Filling

1/2 cup (125 mL) packed brown sugar

1/2 cup (125 mL) corn syrup

1 egg

2 tbsp (30 mL) butter, softened

1 tsp (5 mL) vanilla

1 tsp (5 mL) vinegar

1 pinch salt

1/4 cup (60 mL) currants or raisins or chopped pecans or shredded coconut

1

Preparation
2
3

In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
4

In liquid measure, whisk egg yolk with vinegar
5

add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc
6

wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days.
7

Filling:
8

In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended
9

set aside.
10

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants among shells. Spoon in filling until three-quarters full.
11

Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen
12

carefully slide spatula under tarts and transfer to rack to let cool.
13

Additional information:
14

Chocolate Gooey Butter Tarts
15

Drizzle cooled tarts with 2 oz (60 g) melted semisweet or whilte chocolate.
16

Not-So-Gooey Butter Tarts
17

Increase brown sugar to 3/4 cup (175 mL)
18

decrease corn syrup to 1/4 cup (50 mL).

Cooks Note