Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

Cut cold butter into 1 centimeter cubes using a bench scraper or a knife. Measure flour, salt, sugar, and water for dough.

Add the flour, salt and sugar to a bowl with the cold butter. Using your hands, break the butter up into small pea sized pieces. Add the water into the mixture and mix together to form a rough dough. Slowly bring the dough together to a cohesive ball, being careful not to overwork the dough. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

To make the filling, melt butter in a small saucepan over medium heat. Let cool slightly. Measure the brown sugar, maple syrup, egg, apple cider vinegar, vanilla and salt into a bowl. Whisk together well and then whisk in the butter.

Roll out the dough about ½ centimetre thick, using additional flour as needed to ensure the dough does not stick to the working surface. Using a round cutter that is about 1 centimetre larger than the muffin pan, cut the dough into 12 rounds, rerolling the dough as needed. Spray the muffin tins with pan release spray, and then place the pastry into the cups.

Evenly sprinkle the raisins amongst the pastry (or omit if you do not like raisins!). Evenly spoon the filling into the pastry, and bake for 25 – 30 minutes until golden and bubble.

Let the butter tarts cool for 10 minutes and remove them from the pan.