Mix 250 g flour with 2 g salt, rub in 115 g cold butter to pea-sized crumbs and stir in 60 g ice water until the dough holds together.

Ingredients

• 250 gWheat flour, white, all-purpose, unenriched
• 115 gButter, without salt
• 2 gSalt, table
• 60 gBeverages, water, tap, drinking
• 10 gWheat flour, white, all-purpose, unenriched editorial addition
• 200 gSugars, brown
• 80 gSyrup, Cane
• 60 gButter, without salt
• 100 gEgg, whole, raw, fresh
• 5 gVinegar, distilled
• 1 gSalt, table
• 100 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)

Method

1. Mix 250 g flour with 2 g salt, rub in 115 g cold butter to pea-sized crumbs and stir in 60 g ice water until the dough holds together.
2. Wrap the dough and rest it in the fridge for 30 minutes.
3. Meanwhile stir together 60 g melted butter, 200 g brown sugar, 80 g golden syrup, 2 eggs, 5 g vinegar and 1 g salt just until combined, do not whisk. Rinse and dry the raisins.
4. Preheat the oven to 200 °C. Roll the dough out to about 4 mm on a surface dusted with 10 g flour, cut 12 rounds of 10 cm (re-roll the scraps) and press them into a muffin tin (about 36 g pastry each).
5. Put about 8 g raisins into each case and pour in filling to two thirds of the height (about 37 g each).
6. Bake for 18 minutes at 200 °C until the pastry is golden and the filling bubbles in the centre.
7. Leave the tarts in the tin for 10 minutes, loosen with a knife and cool on a rack for another 10 minutes; the filling thickens as it cools but stays gooey inside.