Butter Tarts

These little tarts are so rich and buttery, it's a good thing they're so tiny! Two bites worth - just perfect! With so many recipes available for them, my favorite has turned out to be the one I use for pecan pie... without the pecans (though chopped pecans are a nice touch, too). There is, however, one unfortunate thing about these little treats... it's hard to stop at just one!

Crust
1-1/2 cups flour
1/4 cup butter, cold, diced
1/4 cup shortening
1/4 teaspoon salt
1/4 cup ice cold water

Add flour, butter, shortening, and salt to food processor. Pulse until mixture resembles coarse meal. Add water and pulse just until dough comes together. Form dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes.

Filling
1/2 cup sugar
2 tablespoons butter, softened
1/3 cup light corn syrup
1-1/2 teaspoons flour
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla

Mix all ingredients until smooth.

Preheat oven to 350 F.

Roll out dough to thickness of 1/8 inch. Cut into 2-1/2 inch rounds. Fit into mini muffin tin cups. Pour filling into unbaked shells.

Bake for 20 - 25 minutes.

Makes 24 mini tarts.