Little Butter Tarts

Ingredients

For the Tart Shells:

2/3 cup (150 mL) all-purpose flour

2 Tbsp icing sugar

1/4 tsp (1 mL) baking soda

pinch of salt

3 Tbsp (45 mL) unsalted butter, soft

1 Tbsp + 1 tsp (20 mL) vegetable oil

1/2 tsp (2 mL) white sugar

For the Filling:

2 Tbsp (25 mL) unsalted butter, soft

2 Tbsp (25 mL) packed brown sugar

1/4 cup (50 mL) corn syrup

1 large egg

pinch of salt

drop of vanilla extract

pecans for topping

Directions

To make the tart shells, sift the flour, icing sugar, baking soda and salt into a bowl and mix.

In a large bowl, use a baking spatula or wooden spoon to cream the butter, oil and sugar. Gradually stir in the flour mixture. When it gets too stiff to stir, use your hands to knead in the rest of the flour mixture, working inside the bowl.

Fill a tablespoon about half-full with dough. Press each piece onto the bottom and sides of a mini muffin tin. Divide the dough among 11 tins. The tart shells will be very thin; they puff a lot during baking. Chill at least 15 minuites while you make the filling.

Preheat oven to 375°F (190°C).

To make the filling, in a small bowl, use a baking spatula or wooden spoon to cream the butter and brown sugar. Use a whisk to mix in the rest of the ingredients until smooth.

Spoon filling into chilled tart shells 3/4 full. Put into the oven and turn down the temperature right away to 325°F (160°C). Bake 20 to 22 minutes. The filling will puff up, but it settles back down when cooled. Cool tarts completely before removing the tins.

Makes 11 tarts.