FILLING:

1 1/4 c. brown sugar
2 tbsp. boiling water
1 well beaten egg
2 tbsp. soft butter
Raisins (opt.)

Pour into unbaked shells and fill each. Bake at 300 degrees.

PASTRY:

1 1/2 c. flour
2/3 c. lard
1 tbsp. icing sugar

PASTRY: Work flour, lard and sugar with hands. Heat from hands will soften lard. Form into balls and press into tart pans. Add filling.