RAISIN BUTTER TARTS

Steps:

• Pull the pie dough from the refrigerator 30 minutes before rolling. (See Double-Crust Pie Dough Recipe) Preheat oven to 400 F (200 C)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 inch (6 mm) in thickness, trim with a 5-inch (12 cm) round cutter and line each muffin cup with a piece of dough (the tart shells should come up about 1/2 inch/1 cm higher than the edge of the muffin cup). Chill the lined muffin tin while preparing the filling. 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 375 F (190 C) 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.