- Pie Crust Pastry:

In a large bowl, stir together the flour, sugar and salt.

Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.

Add the water and mix with a fork just until the dough pulls together.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).

Gently place the rounds into a 12-cup muffin tin.

Cover and place in the refrigerator for about 30 minutes to firm the dough.

- Butter Tart Filling:

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth.

Beat in the eggs, one at a time, and then the vanilla extract and salt. Stir in the cream.

If using nuts and/or raisins or chocolate chips, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling.

Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is puffed and set.

Remove from oven and place on a wire rack to cool. Serve at room temperature.