Butter Tarts

Once you have pastry dough made you can whip up some of these tarts or just buy the frozen pastry tarts.   No one will notice that your pastry is not homemade since the filling overwhelms you!  Yes they are sweet and buttery and gooey!!!  When the kids are home these will never last throughout the day. 

Preheat oven at 350F.  Put tart tins on a baking sheet.
Soak 1 cup of raisins in warm to hot water.  
Drain and dry off on paper towels.  
In medium size bowl mix 2 eggs, 1 tsp vanilla, 1 cup of brown sugar and 1/2 cup corn syrup.  Just mix with a fork by hand. 
Add 1 tbsp white vinegar and 1/2 cup of melted butter, then add raisins.  

My bowl has a pouring spout so you can pour and stop in each tart with a spoon.  Do not fill to top as they will spill over.
Bake 15 to 20 minutes.
Remove and cool.   You may need to use a spoon to eat these individually.

These mixing bowls are from Tupperware and they have a handle, lid with pouring spout and the sides double as huge measuring bowls.  It looks like they are quite different now very fancy.
I have two of these since so many recipes need two bowls 1 for the mixing of the dry ingredients and 1 for the mixing of the wet then you add them.  So these are great for that.