Butter tarts

Ingredients

Quantities for 12 servings.

• 300 g Flour
• 180 g Butter for the pastry, cold
• 80 ml Iced water
• 120 g Butter
• 200 g Brown sugar
• 120 ml Maple syrup
• 2 piece Eggs
• 1 tsp Vanilla
• 1 tsp Vinegar
• 100 g Raisins, optional
• 1 pinch Salt

Method

1. Rub the flour into the cold butter to a coarse crumb and bring the dough together with iced water.
2. Wrap it in film and chill it half an hour, without long kneading.
3. Roll the pastry and line muffin tins with it, taking the sides right to the top.
4. Melt the butter and stir in the sugar, maple syrup, vinegar, vanilla and salt.
5. Cool the mixture to lukewarm and only then whisk in the eggs; in a hot one they scramble.
6. Divide the raisins between the cases and fill them two-thirds with the mixture, no higher.
7. Bake at 200 °C for eighteen minutes for a runny filling, or twenty-two for a set one.