Butter Tarts
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Pastry
2 1⁄2 cups all purpose flour
1⁄4 teaspoon salt
1 tablespoon brown sugar
1 cup shortening
1 egg yolk
1 tablespoon white vinegar
1-2 tablespoons cold water
Brown sugar filling
1 3⁄4 cups packed light brown sugar
1⁄4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1⁄2 cup golden corn syrup
3 tablespoons unsalted butter, softened
For pastry, place flour, salt and sugar in food processor and pulse to combine. Add shortening and pulse until mixture resembles coarse meal. Beat egg yolk with vinegar and water. With machine running, add egg mixture drop by drop until dough comes together. Shape into ball and press into flat round; wrap and chill 1 hour.
Divide dough into 6 equal parts and press each into a large, greased 6-cup muffin tin. Chill 30 minutes.
For filling, whisk together all ingredients in medium bowl; set aside. Preheat oven to 375°F. Divide
filling evenly among muffin cups. Bake 15 to 20 minutes or until crust is golden. For firmer butter tarts, cook 5 to 10 minutes longer. Let cool in pan for 5 minutes. Gently remove tarts and chill until serving. Makes 6 large.
