Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 425°f. prepare muffin pans by rolling out pie dough and cutting 4-inch circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. in a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. add vinegar, eggs and vanilla and mix well. divide butter mixture into all tarts, not filling more than 2/3 full. bake at 425f for 5 minutes; reduce heat to 375f and continue baking for 15 to 20 minutes (filling will be lightly browned but still bubbling). let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Target recipe: in bowl beat eggs lightly. stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. stir in currants and pour into the pie shell. bake at 400 degrees for 5 minutes. reduce heat to 350 degrees and bake for 35 minutes longer or until center is just firm to the touch, covering edges of pastry with foil if browning to much. let cool completely before serving.