Maple Butter Tarts

FILLING:
1/2 cup (seedless) raisins
2 cups boiling water
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 tsp salt
1/4 cup golden corn syrup
1/4 cup maple syrup
2 large eggs, slightly beaten
1/2 tsp pure vanilla extract

PASTRY:
12 tart-sized pastry shells

PREPARATION: Place pastry shells on cookie sheet, or line 12 muffins cups with prepared pastry.

Place raisins in medium-sized bowl and cover with boiling water. Allow to stand for five to 10 minutes. Drain raisins, discard water, and place raisins back in the same bowl. Whisk in butter, brown sugar, salt, corn syrup, maple syrup, and combine well. Blend in eggs and vanilla.

Spoon filling into tart shells until three-quarters full (make sure raisins in the liquidity mixture are evenly distributed in each shell).

Bake in bottom third of 400F oven for about 15 to 20 minutes, or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Immediately run flat metal spatula around tarts to loosen (this will help prevent sticking). After 5 minutes, carefully slide spatula under tarts and transfer to rack to cool.

Makes 12.