MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Tarts
Categories: Tarts
Yield: 12 Tarts

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Flour
1/4 ts Salt
1/4 c Butter; cold, cubed
1/4 c Shortening; cubed
1 Egg yolk
1 ts Vinegar
Ice water

MMMMM--------------------------FILLING-------------------------------
1/2 c Brown sugar; packed
1/2 c Corn syrup
1 Egg
2 tb Butter; softened
1 ts Vanilla
1 ts Vinegar
1 pn Salt
1/4 c Currants (approximate)
1/4 c Raisins (approximate)
1/4 c Pecans; chopped
-(approximate)

In a large bowl, stir flour with salt. With pastry blender or 2
knives, cut in butter and shortening until mixture resembles coarse
crumbs with a few larger pieces.

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.

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" thickness. Using
a 4" round cookie cutter cut out 12 circles, re-rolling scraps once if
necessary. Fit into 2-3/4 x 1-1/4" muffin cups. Divide currants among
cups. Spoon in filling until three quarters full.

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.

Recipe by Canadian Living Magazine (adapted)

Recipe FROM: <https://web.archive.org/web/20170328104848/
http://recfoodcooking.org/sigs/Dave Smith/Butter Tarts.html>

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