Best Gooey Butter Tarts Recipes

GOOEY MAPLE BUTTER TARTS RECIPE - (4.2/5)

Steps:

• 1 In a large bowl, whisk together flour, pecans and salt until combined. Using pastry blender or 2 knives, cut in butter and lard until the mixture resembles fine crumbs with a few pea-sized pieces. 2 In a liquid measure, whisk together the ice water with sour cream. Drizzle over flour mixture while stirring with a fork to form a ragged dough (add up to 1 tbsp/15 mL extra water if necessary). Press into a disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes and up to 3 days. 3 On a clean, floured surface, roll out dough to about a 1/8-inch (3-mm) thickness. Cut out twelve 4-inch (10-cm) circles, rerolling scraps. Fit into muffin or tart pans. Refrigerate for 30 minutes while making filling. 4 Heat oven to 450°F (230°C). 5 In a bowl, whisk together brown sugar, maple syrup, corn syrup, butter, egg, vinegar, salt and orange zest. Divide pecans and currants evenly over chilled pastry shells. Pour or spoon a scant ¼ cup (60 mL) of filling into each shell. 6 Bake tarts in the bottom third of oven until filling is set and pastry is golden, about 12 to 15 minutes. Immediately run the edge of a sharp, thin knife around edges of each shell to release tarts. Let cool in pan on rack for 5 minutes before transferring to rack to cool completely.

GOOEY BUTTER TARTS

Steps:

• In a large bowl, stir flour with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture rexembles 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 inch thickness. Using a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2 3/4 inch by 1 1/4 inch 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.
• 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 and decrease corn syrup to 1/4 cup.