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Ingredients
450F, yield 24 mini tarts
1) 1½ cup (209g) all-purpose flour
1) ¼ tsp. salt
1) ½ cup (113g) unsalted butter, cubed
1) ¼ cup (48g) shortening
2) 1 large egg yolk
2) 1 tsp. white vinegar
2) bring to 1/3 cup water
Filling:
6) ½ (80g) packed brown sugar
6) ½ cup corn syrup
6) 2 tbsp. (28g) unsalted butter, melted
6) 1 large egg
6) 1 tsp. vanilla extract
6) 1 tsp. white vinegar
7) raising, pecans, ...(as desired)

In a glass measuring cup, put the yolk and vinegar and bring to 1/3 cup volume with water. Stir to combine.

In a bowl combine (1), cut butter and shortening into flour. Using paddle attachement on stir setting slowly pour the egg mixture. Mix until combined.

Wrap dough in saran wrap and refrigerate for 1 hour. Weight of dough is 454g. Weigh 18-19g of dough and roll into ball. Place ball in between saran wrap and press it flat using a plate then press it into the pan.

Filling: Combine (6).

Bake at 450F for 12 minutes