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Gooey Butter Tarts (International) — Recipe | Foodgeist

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Gooey Butter Tarts

🍽️recipe·Internationalhard

Gooey Butter Tarts

Name: Gooey Butter Tarts
Cuisine: International
Ingredients: CRUST; 1 1/2 cups flour; 1/4 teaspoon salt; 1/4 cup cold butter, cubed; 1/4 cup shortening, cubed; 1 egg yolk; 1 teaspoon vinegar; ice water; FILLING; 1/2 cup packed brown sugar; 1/2 cup corn syrup; 1 egg; 2 tablespoons butter, softened; 1 teaspoon vanilla; 1 teaspoon vinegar; 1 pinch salt; 1/4 cup currants, raisins, chopped pecans (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea) or 1/4 cup flaked coconut (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea)

Ingredients

CRUST

1 1/2 cups flour

1/4 teaspoon salt

1/4 cup cold butter, cubed

1/4 cup shortening, cubed

1 egg yolk

1 teaspoon vinegar

ice water

FILLING

1/2 cup packed brown sugar

1/2 cup corn syrup

1 egg

2 tablespoons butter, softened

1 teaspoon vanilla

1 teaspoon vinegar

1 pinch salt

1/4 cup currants, raisins, chopped pecans (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea) or 1/4 cup flaked coconut (I use half raisins and half chopped nuts, and I don't actually measure them, I just drop a bit of ea)

Method

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1.
In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles coarse crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly with fork until pastry hold together. press into disc; wrap in plastic wrap and chill for 1 hour. In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside. On lightly floured surface, roll out pastry to 1/8 inch thickness. Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide currants among cups. Spoon in filling until three quarters full. Bake in bottom third of 450*F oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run spatula around tarts to loosen; transfer to rack and let cool. CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate. NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.