Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375f. leave shells in foil cups and place on a baking sheet. in large bowl, whisk egg with syrup, juice and vanilla. in another bowl, stir sugar with flour. divide berries among shells. pour in egg mixture, filling each shell right to top. bake on bottom rack at 375f oven until bubbly and top is a bit crusty, from 18-23 minutes.tarts will firm up when cool and can be refrigerated 2 days.

Target recipe: roll out pastry and cut to fit tart tins (i use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°f. in large bowl, whisk egg, syrup, lemon juice and vanilla. in medium bowl, mix sugar and flour. stir into egg mixture with butter. divide berries into uncooked pastry shells. pour egg mixture to top of shells. bake 18-23 minutes. remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.