Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a muffin tin or line with paper liners.
Prepare the Pastry:
In a bowl, combine the flour and granulated sugar.
Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix in the egg yolk and add cold water, 1 tablespoon at a time, until a dough forms.
Shape the Pastry Shells:
Roll out the dough on a lightly floured surface.
Cut into circles large enough to fit the muffin tin. Press the dough circles into the muffin cups.
Make the Filling:
In a mixing bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and salt until smooth.
Stir in pecans or raisins if desired.
Assemble and Bake:
Spoon the filling into the prepared pastry shells, filling each about ¾ full.
Bake in the preheated oven for 15-20 minutes, or until the filling is set and the tops are golden brown.
Cool and Serve:
Allow the tarts to cool in the muffin tin for 10 minutes. Transfer them to a wire rack to cool completely before serving.
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 300 kcal per tart |
Servings: 12 tarts
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