¼ tsp salt 1 mL
¼ cup cold butter, cubed
¼ cup shortening, cubed
1 egg yolk 1
1 tsp vinegar 5 mL
(dough will have to be refrigerated for 1hr)
½ cup packed brown sugar
½ cup corn syrup
1 egg 1
2 tbsp butter, softened
1 tsp each vanilla and vinegar
Pinch salt Pinch
¼ cup raisins, chopped pecans
1 DOUGH: 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, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Gradually sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Gather dough; press into disc. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.
2 FILLING: In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Set aside.
3 On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or clean empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps if necessary. Fit into 23/4 - x 11/4 -inch (7 x 3 cm) muffin cups. Divide raisons among pastry shells. Spoon in filling until three-quarters full.
4 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 1 minute. To prevent sticking, immediately run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.
Makes 18 tarts for a double batch
Drizzled Gooey Butter Tarts:
Drizzle cooled tarts with 2 oz (60 g) semisweet or white chocolate, melted.
Not-So-Gooey Butter Tarts:
Increase brown sugar to s cup (175 mL); decrease corn syrup to ¾ cup (50 mL).