That I mentioned in my Kitchen Party post. (go read it! Leave me a comment!)
Preheat the oven to 375.
Prepare pie pastry for a two-crust pie and roll it out on a floured surface.
Using a big round cookie cutter (or a big round cup), cut out 12 circles and line 12 medium-sized muffin cups with them. Do NOT prick.
Pour boiling water over 1/2 cup raisins and let them sit around until they're fat. Drain. And yes, you can skip the raisins if you hate them, although the tarts ARE good with raisins, really. Arrange your drained raisins in the tart shells.
Mix together:1/4 cup softened butter
1/2 cup lightly packed brown sugar
Stir in 1 cup corn syrup, 2 eggs, slightly beaten, 1/4 tsp salt and 1 tsp vanilla.
Combine just until blended. Spoon into unbaked tart shells, filling each until about 2/3 full.
Bake in preheated oven for 15 to 18 minutes. DO NOT allow filling to bubble over. And let them cool down before taking them out of the tin, too, as I found out last night to my dismay. Eat while singing O Canada.