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Dooher's Bakery Butter Tarts

Filling (see recipe)
2 C. pastry flour (or all-purpose flour) (divided)
1 t. salt
1/2 C. solid vegetable shortening
1/2 C. lard
2 to 3 t. ice water

Make filling. Set aside.

In bowl, mix 1/4 cup flour, salt, shortening and lard until just creamed. Add remaining 1 3/4 cups flour. Add water, starting with 2 tablespoons and adding more as needed. Mix until all flour is incorporated. Roll out to 1/8-inch thickness and cut into rounds to fit into standard-size muffin pan.

Preheat oven to 375F.

Fill pastry cups 3/4 full with butter tart filling. For runny tarts, bake until pastry is just cooked - about 15 minutes. Bake in preheated oven up to 25 minutes for thicker centers.

Let pan stand on rack 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to cool.

Makes 12.

1 C. packed brown sugar
1/4 C. corn syrup
2 T. butter, room temperature
2 to 3 t. cornstarch
1/2 t. vanilla extract
2 eggs

Mix brown sugar, corn syrup, butter, cornstarch and vanilla in bowl until smooth. Add eggs and mix until smooth.

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