Filling:
1 cup brown sugar
2 eggs
2 tsp. lemon juice
1/4 cup butter
1 cup raisins
1/2 tsp. vanilla
Plus water whip pie shell for 1 pie.
Melt butter and brown sugar together, add eggs. (Soak raisins so they're soft, drain well.) Mix all ingredients. Press pastry into muffin tins, all the way up the sides. Fill tarts half full.
Bake at 450 degrees for 8 minutes, reduce heat to 350 degrees until brown (7 to 8 minutes).
-compliments of Georgie Allison
