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Canadian Gooey Butter Tarts

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

1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tablespoon 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 oz 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 oz 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

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