Whether runny or firm, with raisins or nuts, butter tarts are treats that never go out of style. Because any sugar filling that overflows the pastry hardens quickly and sticks to the pan, be sure to remove the tarts as directed. Or count on family members to hang around the kitchen waiting to eat the tarts that stick and break.
ingredients
Butter Tarts
Filling
directions
Preheat oven to 450 degrees F (230 degrees C).
In large bowl, mix together flour, cocoa powder and salt.
With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL).
Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together.
Press into disc; wrap in plastic wrap.
Refrigerate for at least 1 hour or until chilled or for up to 3 days.
In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt.
Set aside.
On lightly floured surface, roll out dough 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 circles into 2 3/4- x 1 1/4-inch (7 x 3 ) muffin cups.
Divide currants among pastry shells.
Spoon in filling until three-quarters full.
Bake in bottom third of oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden.
Let stand on rack for 1 minute.
Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.