Honestly, who doesn’t love butter tarts? Many people are intimidated by the thought of making them, but they don’t have to be just something that you either pick up in a store or bakery, or something that Grandma used to make. This is a fairly simple recipe, and there really is nothing like homemade butter tarts. Give these a try and enjoy with a cup of tea in the afternoon. Delicious!
1 1/2 cups flour
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup shortening, cubed
1 egg yolk
1 tsp vinegar
1/2 cup brown sugar
1/2 cup corn syrup
2 tbsp butter, softened
1 tsp each vanilla and vinegar
1/4 cup raisins, nuts, chocolate chips, whatever your preference.
In a large bowl, combine flour with salt. With pastry blender or 2 knives, cut in butter and shortening until in fine crumbs. In 1 cup liquid measure, whisk egg yolk with vinegar, and add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with a fork until pastry holds together. Gather dough, press into disc. Wrap in plastic wrap and refrigerate for at least one hour or until chilled.
For the filling: In a bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Set aside.
On a lightly floured surface, roll out pastry to 1/8 inch thickness. using a 4 inch round cookie cutter, or clean empty 28 oz can, cut out 12 circles, re-rolling scraps if necessary. Fit into 2 3/4 inch muffin cups. Divide raisins or nuts among pastry cups. Spoon in filling until 3/4 full.
Bake in bottom third of 450 degree oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for one minute. To prevent sticking, immediately run a metal spatula around tarts to loosen. Carefully slide spatula under tarts and transfer to rack to let cool.
Makes 12 tarts.
If you have a pastry recipe that you prefer to use that is different than this one, go ahead and use it. You can add whatever you like to the filling. A handful of coconut might be good as well. Or mini M&M’s for the kids.