The original name for these sweet treats was "Vinegar Tarts." My mom made these with leftover pie crust and I always loved them as a child (seems I still do!). I changed the name to "Brown Sugar Tarts" because I thought it sounded more appetizing besides there's more brown sugar in them than vinegar. Whatever the name, they really are delicious; limiting yourself to one is probably a good idea (unless you want to be bouncing off the walls from a sugar high).
Ingredients: Pastry: 1/2 cup shortening, 1 1/3 cup all-purpose flour, 1/2 teaspoon salt, 3-4 tablespoons ice cold water. Filling: 1 cup brown sugar, packed, 1 teaspoon vanilla, 1 egg, 1 teaspoon vinegar.
Instructions: Preheat oven to 350 degrees. Have a 12-cup muffin pan on hand. Prepare pastry as for a regular pie. Roll out to 1/4-1/2 inch thickness and cut out circles with a 3 1/2-4 inch drinking glass. Press one circle in each cup of muffin pan, pressing until entire cup is covered with pastry. Re-roll pastry and cut cirlces until used entirely (makes about 8-10 cirlces).
In medium bowl beat together all filling ingredients until thoroughly combined. Pour into each pastry-lined muffin cup about 1/2 full (distribute evenly between each cup).
Bake in preheated 350 degree oven for 15-20 minutes or until crust is lightly browned. Cool on wire rack for 10 minutes before carefully removing tarts from pan. Run a sharp knife around each one before removing.
Cool completely on wire rack or serve while warm.
Makes 8-10 depending on thickness of pastry.
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