1/3 cup soft butter
1/2 cup brown sugar, firmly packed
1 cup corn syrup
1/8 tsp. salt
2 slightly beaten eggs
1 tsp. vanilla
1-2 tsp. vinegar or lemon juice
Dash nutmeg, cinnamon or allspice (optional)
3/4 cup steamed seedless raisins
Pastry

Preheat oven to 400°F.

Cream the butter, sugar, corn syrup and salt together, and stir in beaten eggs, vanilla, vinegar, and spice. Pour boiling water over raisins and let stand 10 minutes; then drain and dry.

Roll out pastry and cut into circles to fit deep medium size muffin pans. Filling is sufficient to fill approximately 14-15 tart shells. Sprinkle 2 teaspoons raisins in the bottom of each shell, and spoon or pour the filling in until shells are 2/3 full.

Bake at 400°F for 10 minutes; reduce heat to 350°F and bake 5-10 minutes longer or until pastry is golden.

NOTE: Do NOT use a beater to combine the filling ingredients. Beating makes mixture too frothy with air, and often will cause the filling to boil over the pastry edge during baking.

For firmly set tarts use 3/4 cup brown sugar and 3/4 cup corn syrup, and have unbaked shells quite shallow.