Butter tarts

Ingredienti11

• all-purpose flour250 g
• cold unsalted butter125 g
• salt1/2 tsp
• ice water60 ml
• packed brown sugar200 g
• unsalted butter, melted60 g
• egg1
• golden corn syrup80 ml
• vanilla extract1 tsp
• white vinegar1 tsp
• raisins100 g

Preparazione

1. Cut the cold butter into the flour and salt until the mixture resembles coarse crumbs, then add just enough ice water to form a dough.
2. Shape the dough into a disk, wrap it, and chill for 30 minutes.
3. Roll the dough thinly and cut rounds to line 12 tart tins; sprinkle the raisins into the shells.
4. Whisk the brown sugar, melted butter, egg, corn syrup, vanilla, and vinegar until smooth.
5. Spoon the filling over the raisins, filling each shell about two-thirds full.
6. Bake at 190°C for 15 to 18 minutes, until the pastry is golden and the filling is bubbling and just set.
7. Cool in the tins for 10 minutes, then transfer to a rack to cool completely.