Instructions

1. Using a food processor, blend the all-purpose flour and cold cubed butter until it takes on the texture of coarse crumbs.
2. Add 2-3 tablespoons of cold water to the mixture and pulse again until a dough forms.
3. Remove the dough from the processor and shape it into a disc on a lightly floured surface. Wrap this in plastic wrap and place it in the fridge for 30 minutes to rest.
4. Preheat your oven to 375°F (190°C) while the dough is chilling.
5. Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
6. Using a round cookie cutter or a glass, cut out circles from the dough that are larger than your tart molds.
7. Press the dough circles into the tart molds, ensuring to press against the sides to shape the tarts.
8. In a separate bowl, combine brown sugar, corn syrup, egg, vanilla extract, and salt until the mixture is smooth.
9. Optionally, add a few raisins or pecans to each tart shell for added texture.
10. Pour your prepared filling into each tart shell until they are 3/4 full.
11. Place the tart molds on a baking sheet and bake for 15-20 minutes. The filling should be set and the pastry golden brown.
12. Allow the tarts to cool in the molds for a few minutes before carefully removing them and transferring to a wire rack to cool completely.
13. Serve your butter tarts at room temperature for the best flavor and enjoy!