Butter Tarts

Butter tarts?!  Next I'll be making treacle tarts I'm sure. . . whether inspired by Alice in Wonderland, my Irish boyfriend, or The Best Thing I Ever Ate on Food Network, who knows, but butter tarts sound like something I can totally cheat at (premade pie dough anyone?) and make delicious.
Between Beau MacMillan and epicurious, I'm ready to give them a whirl.

Butter Tarts
12 ounces all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 teaspoons lemon zest
4 drops vanilla extract
9 ounces butter (!!!!!)
4 ounces eggs
4 teaspoons water

1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1 egg
1/2 cup raisins
1 vanilla bean

Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans.
Preheat the oven to 350 degrees F.

Filling:
Melt the butter, brown sugar and milk in a saucepan and stir until the sugar starts to dissolve.
Take the pan off the heat and whisk in the egg and raisins.

Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.