Classic Butter Tarts with Flaky Salt

The pastry here is not rich, but it works because it doesn’t overpower the filling - which is excellent.  I used a mix of hazelnuts and pecans and skipped the raisins.  Adapted from Food and Drink Spring 2015.

PASTRY
2 1/4 cups all purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/2 cup cold unsalted butter
2 tsp white vinegar
6 tbsp cold water

FILLING
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup
2 large eggs
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
1 tsp white vinegar
1/4 tsp salt
1/4 cup raisins
1/4 cup chopped pecans
2 tsp flaky salt such as Maldon

1. Stir flour with sugar and salt in a large bowl.  Grate in butter with a box grater.  Rub in butter using fingertips until the mixture resembles coarse meal.  Stir vinegar into water.  Drizzle water mixture into flour and mix together with a fork.  Gather dough into a ball.  Turn out onto counter and knead for 1 to 2 minutes, or until dough holds together.
2. Press dough into a disc on a lightly floured surface.  Divide in half.  Wrap one half with plastic wrap and reserve at room temperature.  Roll out remaining dough into between 1/3 and 1/4 inch thickness.  Cut out six 3.5 inch rounds, rerolling dough as necessary.  Grease a 12 cup muffin tin.  Fit pastry rounds into muffin tins.  If the pastry cracks, press back together and use scraps to patch any holes.  Repeat with remaining dough.  Freeze tray for 30 minutes.
3. Combine coconut sugar, maple syrup, eggs, butter, vanilla, vinegar and salt in a large bowl  Stir vigorously with a wooden spoon until combined.  
4. Arrange rack in lower third of oven.  Preheat oven to 400F.  Drop raisins and nuts into the base of each tart shell.  Stir liquid mixture and our in each tart, filling to 1/4 inch from the top.
5. Bake for 18 to 20 minutes or until filling is puffed up and pastry is golden.  Remove from oven and sprinkle each butter tart with a pinch of flaky slat.  Let butter tarts rest in muffin tin for 10 minutes.  Run a sharp knife along the inside of each cup to loosen tarts, then allow to cool in pan for 30 more minutes.

Makes 12 tarts.