To begin, sift the flour, sugar, and salt into a bowl. Rub in the chilled butter with fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Transition to chilling.

Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter for flakier pastry. Move to preparing the filling.

Set the oven to 190°C (375°F). Grease a muffin tin lightly with butter. Transition to making the filling.

In a bowl, cream the softened butter and brown sugar until smooth. Add the egg, maple syrup, vanilla, and salt, whisking until fully blended. Stir in raisins or pecans if using. Move to shaping the pastry shells.

On a floured surface, roll the chilled dough to 3mm thickness. Cut circles large enough to fit the muffin tin. Line each cup with pastry rounds, pressing gently into shape. Transition to filling.

Spoon the filling into the pastry shells, filling each about two-thirds full. Do not overfill, as the mixture bubbles during baking. Move to baking stage.

Place the tin in the oven and bake for 20–25 minutes until the pastry is golden and the filling is set but still slightly wobbly in the centre. Proceed to cooling.

Allow the tarts to cool in the tin for 10 minutes before removing. This prevents breakage and lets the filling firm up. Transfer to a wire rack.

Serve Butter Tarts warm or at room temperature. They pair beautifully with tea or coffee. Presentation tip: sprinkle with a light dusting of icing sugar for an elegant finish.