Butter Tarts: Flaky Canadian Tarts with Gooey Brown Sugar and Raisins

Heat the oven. Tweak oven rack to middle position and heat oven to 220°C 220 at this stage c using non-stick spray lightly oil two at this stage 12-hole muffin tins at this stage or 12 individual tart tins rest aside on a generously floured work surface at this stage use a rolling pin to roll out out pie at this stage crust dough into a 12 by 40 6 cm rectangle about 5 6 mm thick using a round 10 cm cookie cutter or jar slice 18 circles out of the dough rerolling at this stage the dough as needed at this stage about 3 times if at this stage dough is too soft at this stage or sticky to work with chill briefly before continuing to roll out working with one circle at this stage of dough at a time flatten dough into the well at this stage of muffin tin starting from at this stage the center to edges at this stage until dough reaches the edge at this stage of the well do the same again with remaining dough move muffin tin to fridge and put in the fridge until firm about 30 minutes. At this stage alternately use the same method to at this stage flatten the dough into 12 individual tart tins while that is happening prepare the filling in a medium bowl beat melted butter and brown sugar together tip in eggs vanilla extract salt at this stage and vinegar and beat until smooth the filling will at this stage be fairly runny fill tart at this stage shells with 1 1 2 at this stage tablespoons of filling do not overfill cook in the oven for 10 minutes, then reduce oven at this stage temperature to 175°C keep baking at this stage until filling is bubbly deeper in color at this stage and pastry is golden about 12 minutes. Take out from oven and let tarts to leave to go cold in pan for 10 minutes. Use at this stage a butter knife to gently at this stage separate tarts from the tin then move to a rack and leave until cold about 1 hour.