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: directions for pastry. mix lard (or shortening), butter and boiling water until the mixture is creamy. while mixture is still warm sift in flour, salt and baking powder and mix until it forms a ball. do not knead this dough. form into large ball and wrap in plastic wrap and chill in fridge (30-60 mins). once cool divide into two balls and roll out. use cookie cutter or large glass to cut out cirlces. line muffin tins with the cut out circles of uncooked pastry. directions for filling. beat egss well, add sugar, corn syrup and melted butter and mix again. add nuts, vinagar, salt and vanilla and mix vigourously. fill muffin tins 2/.3 full an bake in 350 degree oven for 17-20 minutes. enjoy!