Make the Pastry

In a large bowl, combine flour and salt.

Cut in cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough holds together.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Prepare the Filling

Preheat your oven to 375°F (190°C).

Beat the softened butter and brown sugar until fluffy.

Add eggs, corn syrup, and vanilla. Mix until smooth.

Assemble the Tarts

Roll out the chilled pastry on a floured surface to about 1/8 inch thick.

Cut into circles using a cookie cutter and press into muffin tins.

Spoon the filling into the pastry shells, filling about 3/4 full.

Add raisins, pecans, or chocolate chips if desired.

Bake

Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the crust is golden.

Let the tarts cool in the pan for a few minutes before transferring to a wire rack.