BUTTER TARTS

1/2 CUP LIGHTLY PACKED BROWN SUGAR
1/2 CUP CORN SYRUP
1/4 CUP GOLDEN CRISCO SHORTENING
1 EGG SLIGHTLY BEATEN
1 TSP VANILLA
1/4 TSP SALT
3/4 CUP RAISINS
CRUST:
2 CUPS FLOUR
3/4 TSP SALT
1 CUP CRISCO SHORTENING
4 TBSP ICE WATER
425 F
PREPARE CRUST AS NORMAL PIE RECIPE.
CHILL DOUGH 15 -30 MINUTES.  ROLL DOUGH AND CUT
INTO 4 INCH ROUNDS. PLACE IN MED. MUFFIN CUPS.

FILLING:
COMBINE ALL INGREDIENTS EXCEPT RAISENS. MIX WELL.
PUT RAISINS INTO MUFFIN PANS. FILL 2/3 THIRDS FULL
WITH FILLING.
BAKE ON BOTTOM RACK UNTIL SET(ABOUT 12-15 MINUTES)
DON'T OVERBAKE  (UNDERBAKE FOR RUNNIER FILLING)
COOL ON WIRE RACK; REMOVE FROM PANS.