Gooey Butter Tarts

• 1-1/2 cups all purpose flour
• 1/4 tsp. salt
• 1/4 cup cold butter, cubed
• 1/4 cup shortening, cubed
• 1 egg yolk
• 1 tsp. vinegar ice water

  FILLING

• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1 egg
• 2 Tbs. butter, softened
• 1 tsp. each vanilla and vinegar
• pinch salt
• 1/4 cup currants, raisins, chopped pecans or shredded coconut

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 a 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 cut out 12 circles, re-rolling scraps if necessary.

Fit circles in 2-3/4 x 1-1/4 inch (7 x 3 cm) muffin cups. Divide currants among pastry shells. Spoon in filling until three quarters full.

Bake in bottom third of 450o oven for about 12 minutes or until 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.