Gooey Butter Tarts

  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.
  2. 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.
  3. In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt; set aside.
  4. 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.
  5. 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.
  6. CHOCOLATE GOOEY BUTTER TARTS: Drizzle cooled tarts with 2 ounces melted semisweet or white chocolate.
  7. NOT SO GOOEY BUTTER TARTS: Increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.

flour, salt, cold butter, shortening, egg yolk, vinegar, water, filling, brown sugar, corn syrup, egg, butter, vanilla, vinegar, salt, currants

Taken from www.food.com/recipe/gooey-butter-tarts-116093 (may not work)

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