Ingredients
- Filling:
- 1 recipe Double-Crust Pie Dough (shaped in 2 logs and chilled)
- 3/4 cup packed dark brown sugar
- 3/4 cup corn syrup
- 1/2 cup unsalted butter, melted
- 2 eggs, at room temperature
- 1 tsp white vinegar
- 1 tsp vanilla
- 1/2 cup golden raisins
Preparation
Step 1
Pull the pie dough from the refrigerator 30 minutes before rolling. Preheat the oven to 400F and lightly grease a 12 cup muffin tin.
Lightly dust a work surface with flour and unwrap the pastry logs. Slice each log into six pieces. Roll each piece to about 1/4" in thickness, trim with a 5" round cutter and line each muffin cup with a piece of dough (the tart shells should come up about 1/2" higher than the edge of the muffin cup). Chill the lined muffin tin while preparing the filling.
By hand, whisk the sugar, corn syrup and butter in a bowl until combined.
Whisk in the eggs, then the vinegar and vanilla. Sprinkle a few raisins in the bottom of each muffin cup and pour the mixture over the raisins.
Bake the tarts for 5 minutes, then reduce the oven temperature to 375F and continue baking until the butter tart filling starts to dome, about 20 more minutes. Cool the tarts to room temperature in the tin, then gently rotate them to loosen them. Chill the tarts in the tin before removing them onto a serving plate. The tarts will keep in the refrigerator for up to 5 days.