Butter Tarts

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then add cold water to bind into a dough and chill for 30 minutes. Roll out the pastry thinly and cut 12 circles to line a muffin tin. Cream the softened butter and brown sugar together, beat in the egg and vanilla extract, then fold in the raisins or walnuts. Divide the filling evenly among the pastry cases and bake at 200 degrees Celsius for 12-15 minutes until the pastry is golden and the filling is set but still slightly soft in the centre. The tarts should have a gooey, caramelised filling that's characteristic of this Quebec classic. Cool in the tin for a few minutes before removing and serving warm or at room temperature.