|145 g||unsalted butter|
|2 tsp||apple cider vinegar|
|100 g||brown sugar|
|120 g||corn syrup|
|1 tsp||vanilla extract|
|flour (for dusting)|
|unsalted butter (for greasing)|
Add flour and half of the salt to a large bowl and stir to combine. Add most of the butter in smaller cubes to the bowl and mix in with a fork until fine crumbles form.
Mix egg yolk and half o f the vinegar in a liquid measuring cup. Add enough ice water to increase the mixture to approx. 75 ml/ 1/3 cup.
Add the ice water mixture to the flour mixture and stir to combine with a fork, just until the ingredients come together to form a dough. Pat the dough into a disk, wrap in plastic wrap, and refrigerate for approx. 30 min.
Meanwhile make the filling. Whisk together brown sugar, corn syrup, egg, remaining butter, vanilla extract, remaining vinegar, and remaining salt. Set the filling aside.
Preheat oven to 230°C/450°F. Flour a working surface and roll out the dough. Cut out circles slightly larger than the muffin tins you’re using.
Chop pecans and grease a small muffin tin. Shape the pastry circles to fit into the tin. Divide raisins and chopped pecans among the pastry shells. Spoon over filling to fill.
Bake at 230°C/450°F for approx. 12 min., or until the filling is bubbly and the pastry golden brown. Remove from the oven and let cool down in the muffin tin for approx. 10 min. Then loosen and scoop out butter tarts and let cool down completely on a wire rack. Enjoy!