2 c All purpose flour
3/4 ts Salt
4 tb Ice water
1/2 c Packed brown sugar
1/2 c Corn syrup
1/4 c Shortening
1 tb Cornstarch
1 tb Vinegar
1 ts Vanilla
1/4 ts Salt
3/4 c Raisins
Prepare pastry. Roll out thinly on lightly floured surface. Cut into
rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.
Combine all filling ingredients except raisins. Mix well.
Put raisins into pastry shells, dividing evenly. Fill 2/3 full with
syrup mixture. Bake on bottom shelf of oven at 425F for 12 to 15
minutes. Filling will be runny if baked for less time, and jelly-like
if baked longer. Don’t overbake!
Cool on wire rack, then remove from pans.
Makes approximately 12 tarts.