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: roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds. use these rounds to line 14 muffin cups. melt butter in small saucepan. remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt. lightly beat the egg and add to raisin mixture. use mixture to fill pastry lined cups 3/4 full. bake in 425°f oven for 20 minutes or until pastry is golden. remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.