Butter Tarts

Add raisins to a bowl and fill with enough hot water to cover the raisins. Let sit a half hour.

In a large bowl, combine butter, corn syrup and brown sugar until creamy.

Add vanilla and eggs until well blended.

Drain your raisins thoroughly and add to mixture. Stir.

Preheat oven to 400F.

On a cutting board, dust with flour. Roll out one of three pie crusts by hand. Using something big enough to overlap a muffin tin, (I use a a drinking glass) cut out circles. Lay each circle into a muffin pan sprayed with nonstick cooking spray, using your fingers to mold the dough into the shape of little pies. After 3 pie shells, you will have a total of 24 little tarts, two 12 cup muffin pans.

Fill each tart with about 1/2 to 3/4 of mixture, making sure to have an even mixture of sauce and raisins.

Bake for 18 minutes.

Let stand until cool enough to handle. Using a butter knife, loosen edges of tart and place into your preferred choice of storage container.