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: preheat oven to 350°f lingtly grease and line 8x8-inch baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares. base: cream butter and brown sugar until combined. add flour and beat until mixture is a soft dough. press dough evenly into bottom of prepared pan. bake in preheated oven for 20 minutes, or until lightly browned. filling: cream butter and brown sugar until light and fluffy. beat in corn syrup, eggs and vanilla. stir in flour and baking powder. sprinkle raisins over baked pastry base. pour filling over raisins. bake 25 minutes or until filling is set. cool. loosen edges of pastry and remove from pan. cut into squares.