1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter; cubed
1/4 cup shortening; cubed
1 egg yolk
1 teaspoon vinegar
1 ice water
FILLING
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tablespoons butter; softened
1 teaspoon each vanilla and vinegar
pinch salt
1/4 cup currants, raisins or chopped pecans
In large bowl, combine flour with salt with pastry blender or 2 knives, cut in butter and shortening until in fine crumbs. In 1-cup liquid measure, whisk egg yolk with 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, 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 450:F 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.
VARIATIONS
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; decrease corn syrup to 1/4 cup.
Yield: 12 tarts