Ingredients for Gooey Butter Tarts
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup cold vegetable shortening
- 1 large egg yolk
- 1 tablespoon white vinegar
- ice water, as needed (to make 1/3 cup)
- 1/2 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup currants
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How to Make Gooey Butter Tarts
- Whisk together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
- Cut in 1/2 cup (1 stick) cold unsalted butter and 1/4 cup cold vegetable shortening using a pastry blender or two knives until the mixture resembles coarse crumbs with some larger pieces remaining.
- In a liquid measuring cup, whisk together 1 large egg yolk and 1 tablespoon white vinegar.
- Gradually add ice water, a tablespoon at a time, until the mixture measures 1/3 cup.
- Gradually add the wet ingredients to the flour mixture, stirring with a fork until the dough just comes together.
- Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
- In a medium bowl, vigorously whisk together 1/2 cup packed light brown sugar, 1/4 cup light corn syrup, 1 large egg, 1/4 cup (1/2 stick) unsalted butter, softened, 1 teaspoon vanilla extract, 1 tablespoon white vinegar, and 1/4 teaspoon salt.
- Set the filling aside.
- On a lightly floured surface, roll out the chilled dough to 1/8 inch thickness.
- Use a 4-inch round cookie cutter to cut out 12 circles. Reroll scraps as needed.
- Gently press the pastry circles into 2 3/4 inch by 1 1/4 inch muffin cups.
- Divide 1/2 cup currants evenly among the tart shells.
- Fill each tart shell about three-quarters full with the prepared filling.
- Bake in the bottom third of a preheated 450°F (232°C) oven for 12-15 minutes, or until the filling is puffed and bubbly, and the pastry is golden brown.
- Let the tarts stand in the muffin tin for 1 minute.
- Immediately run a thin spatula around the edges of each tart to loosen them.
- Transfer the tarts to a wire rack to cool completely.
- **Optional: Chocolate Gooey Butter Tarts:** Drizzle cooled tarts with 2 ounces of melted semisweet or white chocolate.
- **Optional: Less Gooey Butter Tarts:** For a less gooey tart, increase brown sugar to 3/4 cup and decrease corn syrup to 1/4 cup.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
24g
Carbs
11g
