Ingredients

Method

For the pastry, mix the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the water until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out 12 circles with a round cookie cutter. Press the circles into the cups of a muffin pan.

For the filling, beat the butter and sugar in a bowl until creamy. Beat in the eggs and vanilla. Stir in the raisins.

Spoon the filling into the pastry shells.

Bake the tarts for about 20 minutes, or until the pastry is golden and the filling is set. Sprinkle with icing sugar to serve. (optonal) ¡