Runny Butter Tarts
Posted By: Staff
Pastry: 2 1/4 Cups of all-purpose flour 1/4 Teaspoon of salt 1/2 Cup of cold butter, cut up (no substitutions) 1/4 Cup of vegetable shortening 4 to 5 Tablespoons of ice water Filling: 1 Large egg 1 Tablespoon of hot water 1 1/2 Teaspoons of butter, melted (no substitutions) 1/2 Teaspoon of vanilla extract 1 Cup of firmly packed brown sugar 1/2 Cup of finely chopped walnuts
Pastry: Combine the flour and salt in a bowl. With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle with ice water 1 tablespoon at a time, tossing with a fork until pastry just holds together. Shape into a ball; flatten into a disk. Wrap and refrigerate for 1 hour or overnight. Filling: In a large bowl, whisk the egg, water, butter, vanilla, and brown sugar until smooth, then stir in the nuts. Preheat the oven to 400°F. Divide the pastry in half. On a lightly floured surface, roll one half of the pastry out to 1/8 inch thickness (keep the remaining pastry refrigerated). Cut into circles with a 2 3/4 inch round cookie cutter. Gently press each circle into a 1 3/4-inch mini muffin-pan cup. Spoon 1 teaspoon of filling into each pastry in each muffin cup. Bake 12 to 13 minutes, until the tarts are golden brown. Cool them in the pans for 5 minutes. Carefully transfer the tarts to a wire rack to cool completely. Repeat the process with the remaining pastry, rerolling the scraps.