Source : Everyday Favourites Cookbook, 2005

Whether runny or firm, with raisins or nuts, butter tarts are treats that never go out of style. Because any sugar filling that overflows the pastry hardens quickly and sticks to the pan, be sure to remove the tarts as directed. Or count on family members to hang around the kitchen waiting to eat the tarts that stick and break.
Ingredients

1-1/2 cups (375 mL) all-purpose flour
1/4 teaspoon (1 mL) salt
1/4 cup (60 mL) cold butter, cubed
1/4 cup (60 mL) lard or butter, cubed
1 egg yolk
1 teaspoon (5 mL) vinegar
Ice water

Filling
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1 egg
2 tablespoons (30 mL) butter, softened
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) vinegar
1 pinch salt
1/4 cup (60 mL) currants or raisins or chopped pecans or shredded coconut

 In large bowl, whisk flour with salt. Cut in butter and/or lard using a box grater.
 In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter,
vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm)
thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796
mL can), cut out 12 circles, rerolling scraps once if necessary. Fit
into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants among
shells. Spoon in filling until three-quarters full.

Bake in bottom third of 450 F (230 C) oven until filling is puffed and
bubbly and pastry is golden, about 12 minutes. 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.

Additional information : Chocolate Gooey Butter Tarts
Drizzle cooled tarts with 2 oz (60 g) melted semisweet or whilte
chocolate.

Not-So-Gooey Butter Tarts
Increase brown sugar to 3/4 cup (175 mL); decrease corn syrup to 1/4
cup (50 mL).