225 grams plain flour, plus extra for rolling
½ teaspoon table salt
125 grams butter, plus extra for greasing
25 grams caster sugar
1 large egg, size 7, whisked
1 tablespoon ice-cold water
200 grams soft brown sugar
80 grams butter, cut into cubes and softened
1 teaspoon vanilla extract
1 large egg, size 7
¼ teaspoon table salt
1 tablespoon plain flour
1 tablespoon cream
50 grams raisins, finely chopped
½ teaspoon sea salt flakes
Pastry: Place the flour, salt, butter and sugar in a food processor and process until a fine crumb begins to form.
Whisk together the egg and cold water and add to the food processor. Process until a dough just begins to form.
Place the dough in the centre of a large piece of baking paper. Knead and shape it into a flat rectangle. Wrap the baking paper around it and refrigerate for 1 hour.
Filling: In a large bowl or the bowl of a stand mixer, beat the brown sugar and butter together. Add the vanilla and egg and beat for 3 minutes, or until light in colour. Scrape down the sides
of the bowl and mix through the salt, flour, cream and raisins.
Preheat the oven to 180°C.
Grease and lightly flour 8 holes of a muffin tray.
On a lightly floured surface, roll out the dough into a rectangle roughly 3mm thick. Using a 10cm round cookie cutter, cut the dough into 8 rounds.
Fit the rounds into the muffin holes and cut off any excess dough. Divide the filling among the cases and bake for 20-25 minutes, or until the pastry is golden brown.
Let the tarts cool completely in tins before using a sharp knife to gently remove. Makes 8 tarts