Directions

1. Pour boiling water over raisins and let stand for 10 minutes. Drain & Dry. Set aside.
2. Combine butter, sugar, corn syrup and salt. Mix well. Stir in eggs, vanilla, vinegar, and spice. Do not use an electric mixer or hand beater as beating makes the mixture too frothy, causing the filling to boil over the pastry during baking.
3. Place frozen tart shells on a cookie sheet. Sprinkle 1 to 2 tsp. raisins in the bottom of each shell.
4. Fill shells 2/3 full. Bake in a 400°F oven for 10 minutes. Reduce heat to 350° and bake for 5 to 10 minutes longer or until pastry is golden.