Heat oven to 400 degrees. Pour boiling water over raisins to completely cover; let stand 5-10 minutes. Into a medium size bowl measure the butter, brown sugar, salt and corn syrup. Add the warm drained raisins (do not dry them) and stir vigorously until butter is melted. Add beaten egg and vanilla. Fill pastry lined tart tins 3/4 full. Bake 10-15 minutes. Remove when cooled.
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