Step 1

Sift flour, salt and sugar together.

Step 2

Using a pastry blender cut butter into flour mix until it resembles course meal.

Step 3

Add cold water a bit at a time until dough just starts to hold together. Adding too much water will make for a tough dough. Do not over-work the dough.

Step 4

Press dough together forming a disk.

Step 5

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 6

Roll out the pastry dough to 1/4 inch thickness. Cut into sixteen 4-inch circles or twelve 5-inch circles.

Step 7

Press the dough into muffin tins being careful not to stretch the dough.

Step 8

Refrigerate until the filling is prepared.

Step 9

In a large bowl, mix together butter, brown sugar and corn syrup. Stir until the butter is creamed and the sugar is dissolved.

Step 10

Add eggs, vanilla and pinch of salt. Mix well.

Step 11

Fill the tart shells about 2/3 full with the filling.

Step 12

Bake at 400º Fahrenheit for 15-20 minutes.

Step 13

The filling should be lightly browned and bubbling.

Step 14

Let the butter tarts cool in pan for about 10 minutes. Transfer to rack to cool completely.