The best OLD-FASHIONED BUTTER TARTS recipe!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup adds a unique flavor while being a natural sweetener.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chocolate chips

Dried cranberries provide a tart flavor contrast.

In a large bowl, combine 2.25 cups of pastry flour, 0.5 teaspoon of salt, and 1 tablespoon of golden brown sugar.

Add 8 tablespoons of very cold butter and 8 tablespoons of very cold shortening, and rub into the flour mixture.

Mix together 0.5 cup of very cold water, 1 egg, and 1 tablespoon of white vinegar; pour half into the flour mixture and stir with a fork.

Once the dough comes together, wrap in plastic wrap and refrigerate for 1 hour.

Roll out the chilled dough to about a quarter inch thickness on a floured surface.

Use a 4.5 inch cup to cut out circles of dough and place them into a muffin tin, tucking them in.

Chill the dough in the muffin tin for 30 minutes.

In a bowl, combine 0.75 cup of packed brown sugar, 0.25 cup of corn syrup, and 0.25 cup of melted butter; stir to combine.

Add 2 extra-large eggs, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt; blend with a hand mixer on low until combined.

Pour the filling halfway into each of the 12 pastry cups.

For six of the cups, add currants; for the other six, add chopped pecans before topping off with the remaining filling.

Bake in a preheated oven at 425°F for 12-15 minutes until the pastry is golden and the filling is set.

Let cool for 10 minutes in the muffin tin before transferring to a board.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens