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In a large bowl, stir together the flour, sugar, and salt.
Cut in the butter with a pastry cutter (or your hands!), until crumbly.
Stir in 2 to 3 tablespoons cold water and work the dough with your hands, until it comes together in a ball.
Shape the dough into a fat disc and wrap in plastic wrap. Refrigerate it for at least 1 hour or up to 1 week.
On a large piece of parchment paper, roll out the pastry.
Use a circular cookie cutter or large cup to cut the dough into 3½-4" rounds.
Place the rounds into a muffin pan, gently pressing the pastry into the bottom of the cup and up the sides.
Place the muffin pan into the freezer for 10 to 15 minutes.
Preheat the oven to 350°F.
In a large bowl, whisk together the brown sugar, corn syrup, butter, eggs, vinegar, and vanilla.
Gently ladle the filling into the unbaked tart shells, dividing evenly between the 12.
Bake for 20 to 25 minutes, until the pastry is golden brown and the filling has puffed slightly.
Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Serve warm, room temperature, or chilled.