Butter Tarts

Pie pastry:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated white sugar

1/2 cup cold unsalted butter, cut into 1 inch  pieces

1/8 to 1/4 cup  ice water

Butter Tart Filling:

1/3 cup unsalted butter, softened

1 cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup light cream (half-and-half) 

1/2 cup raisins or chopped nuts (pecans or walnuts)

Pie Pastry:
In a food processor, place the flour, salt, and sugar and process until combined. 
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. 
Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. 
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
Gently place the rounds into a 12-cup muffin tin. 
Cover and place in the refrigerator for about 30 minutes to firm the dough. 

Butter Tart Filling: 
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. 
Beat in the eggs, one at a time, and then the vanilla extract. 
Stir in the cream.
If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. 
Bake at 375 degrees F for about 15 -20 minutes or until the pastry has nicely browned and the filling is puffed and set. 
Remove from oven and place on a wire rack to cool. 
Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.