1/2 cup corn syrup
1/2 cup brown sugar
1/4 cup butter
1 egg, slightly beaten
1 tsp vanilla
1/4 tsp salt
3/4 cup raisins or walnuts or pecans (or add raisins and nuts)
Pastry for double crust.
In heavy saucepan add all ingredients except raisins/nuts stirring on medium heat to melt. When all is mixed in well and melted add the raisins or walnuts.
Using 4" round biscuit cutter (or glass) cut out 9 rounds of pastry and line medium size muffin tin. Pour the filling using a measuring cup fill tart shells 2/3 full.
Bake at 400F for 10 minutes and lower to 350F and bake additional 5 minutes or until pastry is just beginning to brown. Do not overcook to keep the filling more runny than dry.
Cool in pan on rack. Remove and keep in airtight tan.
Yummy and simple too! Have a lovely day... Judi xoxo