This was a all time favorite of mine as a child. We believe that everyone should feel proud about who they are, what they do, and just as importantly, what they make. In this case, it all comes down to you. Make this recipe and give yourself a well-deserved pat on the back – feel the PRIDE in everything you do!
For the tart pastry:
2¼ cups cake and pastry flour
½ teaspoon kosher salt
1 tablespoon sugar
½ cup butter, cold
½ cup vegetable shortening, cold
1 egg, room temperature
1 tablespoon white vinegar
6-8 tablespoons cold water
extra flour for rolling the pastry
For the filling:
¾ cup dark brown sugar
¼ cup corn syrup
¼ cup butter, melted
2 eggs, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
½ cup dried currants
½ cup pecans, chopped
- Prepare the butter tart pastry: In a medium-sized stainless steel bowl, whisk together flour, sugar and salt. Cube the butter and shortening and drop into the flour mixture. Toss lightly. Rub the butter and shortening into the mixture until it forms small pea-sized crumbs.
- Whisk egg and vinegar together in measuring cup. Add cold water until mix measures ½ cup and whisk again. Sprinkle 6 tablespoons of liquid onto the flour mixture and combine using a fork, forming larger clumps. Work dough briefly and gently by hand until it forms a ball. If the dough feels dry and fails to hold together, add a bit more liquid, one tablespoon at a time. Transfer onto a sheet of plastic wrap, seal and refrigerate for at least one hour before use.
- Prepare the filling: Melt the butter. Place the sugar and corn syrup into a bowl and add the butter. Stir these ingredients together. Add the remaining ingredients and mix together using a hand mixer on low speed until all of the sugar dissolves. Transfer the filling mixture to a measuring cup until use.
- Create the shells: On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut out 4½-inch circles using a cookie cutter, glass, cup or bowl. Transfer the rounds of dough to a large, 12-cup muffin pan, pushing them down into each well. Gather the remaining dough, roll it out and repeat until it has all been used. Transfer muffin pan to refrigerator and chill for 30 minutes.
- Prepare the butter tarts: Preheat the oven to 425°F. If preparing the butter tarts with currants and/or nuts, add 1 teaspoon of each into the center of each pastry-lined cup. Pour tart filling into each cup, ½ full if plain, ¾ full if made with add-ins. Transfer to oven and bake for 12 to 15 minutes or until pastry is golden and centers no longer jiggle and seem firm.
Cool tarts in pan for about 15 minutes before removing. Enjoy!