Butter Tart

Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups. 1/2 cup (125 ml) lightly packed brown sugar 1/2 cup (125 ml) corn syrup 1/4 cup (50 ml) butter or golden flavour Crisco Shortening 1 egg 1 tsp (5 ml) vanilla 1/4 tsp (1 ml) salt 3/4 cup (175 ml) raisins Combine all filling ingredients except raisins. Mix well. Put raisons into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F (220 degrees C) for 12 to 15 minutes. Filling will be runny if baked at lesser time, and jelly-like if baked at longer time. Don't overbake! Underbaking makes them runnier. Cool on wire rack, then remove from pans. Makes approximately 12 tarts. Maple tarts: Replace corn syrup with maple syrup and use walnuts instead of raisins.