Grams Butter Tarts
- t/2 cup (125 mL) packed brown sugar
- t/2 cup (125 mL) corn syrup
- t egg
- t tbsp (30 mL) butter, softened
- t tsp (5 mL) vanilla
- t tsp (5 mL) vinegar
- t pinch salt
- t/4 cup (60 mL) currants or raisins or chopped pecans or shredded coconut
- On lightly floured surface, roll out pastry 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 into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants/raisins/nuts among shells. Spoon in filling until three-quarters full.
- Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. 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. Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. 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.
brown sugar, corn syrup, egg, butter, vanilla, vinegar, salt, currants
Taken from www.epicurious.com/recipes/member/views/grams-butter-tarts-52887571 (may not work)