Canadian butter tarts

In a big bowl combine flour and a pinch of sea salt, add cold cubed butter and work it in with the fingertips until crumbly, keeping the butter cold.

In a small bowl mix the egg yolk, ice cold water and vinegar.

Add the liquid to the dry and mix with a fork; once incorporated, knead, flatten into a square, wrap in plastic wrap and chill in the fridge half an hour.

For the filling, combine brown sugar and a little salt, add the butter and beat with a wooden spoon (no electric mixer). Add the egg and vanilla, then maple syrup to taste.

Roll the dough out on a floured surface to about a quarter inch thick and cut 4-inch circles; re-roll the scraps, limiting how many times.

Press the circles into a muffin tray until flush with the sides. Optionally add chopped pecans to some.

Fill about halfway up; top the pecan ones with a couple of pecans.

Bake at 425F / 200C for 15 minutes, keeping them gooey.