Name: Canadian Gooey Butter Tarts
Cook time: 12 min
Ingredients: 1 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 cup cold butter; cubed; 1/4 cup shortening; cubed; 1 egg yolk; 1 teaspoon vinegar; ice water; 1/2 cup packed brown sugar; 1/2 cup corn syrup; 1 egg; 2 tablespoon butter, softened; 1 teaspoon vanilla; 1 pinch salt; 1/4 cup currants, raisins or chopped pecans

Canadian Gooey Butter Tarts

A Canadian tradition, gooey butter tarts are right at home no matter where you're from. They are a delicious, warm and wonderful dessert, and they are fun for any occasion - parties, picnics, or simply "just because."

Notes

Variations:

Chocolate Gooey Butter Tarts
- Drizzle cooled tarts with 2 ounces of melted semisweet or white chocolate.

Not-So-Gooey Butter Tarts
- Increase brown sugar to 3/4 cup; decrease corn syrup to 1/4 cup.

Cooking Time12 min

Ingredients

1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter; cubed
1/4 cup shortening; cubed
1 egg yolk
1 teaspoon vinegar
ice water
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon vanilla
1 pinch salt
1/4 cup currants, raisins or chopped pecans

Instructions

In large bowl, combine flour with salt with pastry blender or 2 knives.
Cut in cubed butter and shortening until in fine crumbs.
In 1-cup liquid measure, whisk egg yolk with 1 teaspoon of vinegar; add enough ice water to make 1/3 cup.
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.

Filling

In bowl, vigorously whisk together brown sugar, corn syrup, egg, softened butter, vanilla, vinegar and salt. Set aside.
On lightly floured surface, roll out pastry to 1/8-inch thickness.
Using 4-inch round cookie cutter (or empty 28-ounce can), cut out 12 circles, rerolling scraps, if necessary.
Fit circles into 2-3/4-x 1-1/4-inch muffin cups.
Divide currants among pastry shells.
Spoon in filling until three-quarters full.
Bake in bottom of 450F-degree oven for about 12 minutes or 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.