pie pastry to fill 16 muffin cups, your own or store bought. approx, 4” circles of dough (if you want to line shells with raisins before pouring in the filling, soak them in hot tap water for about 30 minutes, about ½ cup of raisins should do)
Bake in pre-heated oven at 400F for 15-20 minutes, or until the filling is lightly browned, but still bubbling (Canadians fall into two camps about butter tarts some like them runny, some firm. for firm bake for the full 20 minutes.) Let butter tarts cool in pans for 10 minutes, then remove and place on racks until completely cool.
¼ cup soft butter
¼ cup packed brown sugar
a pinch of salt
½ cup corn syrup (I prefer golden, but white’s good too)
1 egg lightly beaten
½ teaspoon vanilla