Butter Tart Extravaganza

1. Prepare the Pastry Dough

Whisk together all-purpose flour with fine sea salt in a large mixing bowl. Cut in cold unsalted butter until pea-sized crumbs form. In a separate bowl, stir together ice water, one large egg yolk, and white vinegar. Gradually combine with the flour mixture until a cohesive dough forms. Shape into a flat square, wrap in plastic, and chill in the refrigerator.

2. Roll Out the Dough and Form Tart Shells

After chilling, roll out the dough on a lightly floured surface to form a rectangle. Cut out 12 circles and press them into the cups of a muffin tin. Chill in the refrigerator to set their shape.

3. Plump the Raisins

Cover raisins with hot tap water and let them sit to plump up while the oven preheats to 425 degrees F (220 degrees C).

4. Prepare the Filling

Mix together brown sugar and fine sea salt. Beat in softened unsalted butter until creamy. Stir in vanilla extract and one large egg until well combined.

5. Assemble and Bake the Tarts

Drain the plumped raisins and sprinkle them into the chilled tart shells. Pour the filling over the raisins, dividing it evenly among the shells. Place the muffin tin on a baking sheet and bake for 13 to 15 minutes for a gooey center, or 17 to 19 minutes for a firmer filling.

6. Cool and Serve

Remove the tarts from the oven when golden and bubbly. Loosen each tart with a knife or spatula and let them cool in the tin to set their shape. Once completely cool, lift them out of the tin.