Sultana butter tarts

Method

1. Cut the Stork into cubes and rub into the flour and salt in a large bowl until the mixture forms crumbs the size of frozen peas.
2. In a separate bowl, mix the vinegar, egg (see Adam’s tip) and 2 tsp of the cold water. Add to the flour mix, then bring together to form a soft, slightly sticky dough. You may need to add extra ice-cold water – if so add just ½ tsp at a time. (Don’t over-work the dough or use too much water.)
3. Flatten the pastry into a disc, wrap in cling film and chill in the fridge for 1-2 hours (see Make Ahead) or freeze for 30 minutes.
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5. Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Use a floured cutter to cut 15 circles. Gently press the circles into the tins and chill for 30 minutes.
6. Heat the oven to 200°C/180°C fan/gas 6. Meanwhile make the filling. Put the sultanas in a medium heatproof bowl with 2 tbsp alcohol or hot water, then microwave for 15 seconds and allow to cool slightly. Add the golden syrup, sugar, melted butter, egg and vanilla, then mix well. Spoon into the pastry cases to about two-thirds full (don’t overfill or they’ll overflow when baking), then top each with 1-2 pecan halves.
7. Bake for 15 minutes or until deep golden and bubbling. Cool in the tins for 10 minutes, then remove and cool on a wire rack (see Make Ahead).