1/4 c. raisins (or combination of currants and chopped nuts)
16 baked 2 3/4 inch tart shells
1/4 c. soft butter
1/2 c. lightly packed brown sugar
1/2 c. corn syrup
1 egg
1 tsp. vinegar
1 tsp. vanilla
Pinch of salt

Sprinkle raisins evenly in pastry shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4 full.