1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup golden crisco
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup raisins
1. Preheat oven to 425°F. Line pans with parchment paper and place over tart shells, 1/2" apart.
2. Divide raisins evenly between the tart shells. Blend together filling and fill each tart shell 2/3 full. Bake 12-14 minutes until golden brown.
3. Cool completely and serve!
Makes 1 1/2 dozen.
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