• Preheat oven to 375 F (190 C)

Pastry Crust:

• Combine flour, salt, and sugar in a food processor. Chop chilled butter into small cubes, add to flour mixture, and process 15-20 seconds, until it resembles fine gravel.
• While running processor, stream ⅛ cup of ice water into the flour mixture, just until dough holds together when pinched. If necessary, add more water.
• Dump dough out onto a work surface, gather into a disk shape. Wrap with plastic wrap, chill for 1 hour.
• Lightly flour your work surface, roll chilled dough out pretty thin – ⅛″ to ¼″, depending on your tastes – some prefer a thinner shell, some thicker. Cut 4″ rounds from the pastry – you’re aiming for 12.
• Carefully transfer the pastry rounds to a muffin pan. I like to flatten the bottom against the tin, and work out from there, flattening the whole round to be flush with the muffin pan cavity – it holds the most filling! Feel free to get decorative about it – flattening the bottom of the dough against the muffin pan, gently ruffling the edges… it’s up to you! Chill the pan of prepared tart shells until ready to use.

Filling:

• Prepare tart shells recipe, if using. If using pre made pie crust, roll cut out and prepare tart shells per directions in the tart shells recipe below.
• Divide raisins among tart shells – I personally like to have a fair amount of raisins in my buttertarts, so I use 1 cup. (½ cup is probably closer to average!). Set aside.
• Combine butter, brown sugar, and maple syrup in a medium saucepan. Beat until smooth. Add in eggs, beat once more until well combined.
• Heat mixture on medium, stirring constantly. Bring mixture JUST to a boil, remove from heat. Carefully pour mixture into prepared tart shells.
• Bake for 15-20 minutes, until filling has set and the pastry is lightly browned. Remove from oven and allow to cool. These are usually served at room temperature, but some prefer them chilled! Makes about 12 tarts.