Instructions

• Put flour and salt in food processor and pulse.
• Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.
• Add vinegar to milk. Add all at once to flour mixture. Pulse until it just forms a ball.
• Remove and divide into two balls. Place on waxed paper or plastic wrap, flatten gently into a disc, top with another layer of wrap, fold over and refrigerate if not using right away.
• Roll out and cut to fit your tart tins. Press gently into tins, smoothing out any creases. Prick several times with the tines of a fork.
• Rinse the raisins with hot water a couple of times. After draining the last time, squeeze them with your hands to remove excess water.
• Measure the brown sugar, maple syrup and butter into a medium bowl. Add the raisins and stir.
• Add the eggs and vanilla and stir thoroughly to combine. Stir in the chopped pecans or walnuts, if using.
• Carefully spoon into 24 three-inch pastry-lined tart shells, filling 2/3 full.
• Bake in 350°F. degree oven for 22 – 24 minutes or until pastry is golden brown. Remove and let cool on a wire rack.