TEC VOC'S CREAMY BUTTER TARTS

Tec Voc's Creamy Butter tarts image

Provided by Shirley Murtagh

Time 35m

Number Of Ingredients 17

tart dough:
4 cups pastry flour
11/3 cups shortening
3/4 cup sugar
1/4 tsp milk powder (can be omitted )
1/4 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup cold water
butter tart filling:
4 cups brown sugar
1 cup shortening (or butter)
2/3 cup flour
1/2 tsp salt (omit salt if using butter)
1 tsp vanilla
7 eggs
2 cups of currants

Steps:

1. METHOD: TART DOUGH Preheat oven to 400F (205C)
2. Mix all dry ingredients.
3. Add shortening OR butter. Mix until crumbly.
4. Make a well in the crumb mixture, add water and egg and mix until doughy.
5. DO NOT OVERMIX Roll out dough and cut into 4 inch rounds. Place rounds in a prepared standard muffin pan
6. METHOD: BUTTER TART FILLING
7. Cream sugar and shortening OR butter
8. Blend in flour and salt
9. Add eggs, vanilla and currants all at once until blended together
10. DO NOT OVER MIX
11. Fill unbaked tart shells 3/4 full in a standard muffin pan and place on a cookie sheet for easier clean up
12. Bake for 15 minutes
13. For nice gooey (runny) tarts: Watch the tarts so that the filling is puffed but still jiggly in the middle when you remove them from the oven. (it will thicken as it cools) (This Information for gooeyer butter tarts comes from the Wpg.Free Press Recipe Swap's Alison Gillmor)
14. Enjoy!!!! You'll not be sorry these are really delicous