Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: for base: combine flour and sugar. cut in butter until it resembles crumbs. press mixture into a 9 x 13 inch pan. bake at 325 f for 15 mintues. for filling: cream butter and brown sugar until light and fluffy. add eggs one at a time, mixing each one in well. add vanilla, baking powder and flour. sprinkle raisins over cooled base. spread filling over top and bake at 325 f for 25 - 30 minutes. cool until set. can be put into the fridge an hour before cutting into squares for easier slicing. 1 1/4 hours time allocated for this recipe includes prep time.