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, cut butter into flour and the 2 tablespoons brown sugar until crumbly. press mixture into a buttered 9 inch square pan. bake at 350 degrees fahrenheit for 15 minutes. for filling, combine eggs, 1-1/2 cups brown sugar, oats, baking powder, salt, vanilla and walnuts; whisk together. pour filling onto baked base. return to the oven; bake for another 20 to 25 minutes. cool before cutting into squares.