Butter pecan and raisin tartlets

Step 1/7

• 10⅞ g flour
• ⅛ tsp salt
• 6⅝ g unsalted butter

• bowl (large)

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.

Step 2/7

• ⅛ egg yolk
• ⅛ tsp apple cider vinegar
• water (cold)

• liquid measuring cup

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.

Step 3/7

• plastic wrap

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.

Step 4/7

• 5¾ g brown sugar
• 6⅞ g corn syrup
• ⅛ egg
• 1¾ g unsalted butter
• ⅛ tsp vanilla extract
• ⅛ tsp apple cider vinegar
• ⅛ tsp salt

• bowl (large)
• whisk

Meanwhile make the filling. Whisk together brown sugar, corn syrup, egg, remaining butter, vanilla extract, remaining vinegar, and remaining salt. Set the filling aside.

Step 5/7

• flour (for dusting)

• oven
• rolling pin
• cookie cutter

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.

Step 6/7

• 2⅞ g pecans
• 2⅞ g raisins
• unsalted butter (for greasing)

• cutting board
• knife
• muffin tin (mini)

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.

Step 7/7

• oven
• wire rack

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!

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