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 and cut to fit tart tins (i use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°f. in large bowl, whisk egg, syrup, lemon juice and vanilla. in medium bowl, mix sugar and flour. stir into egg mixture with butter. divide berries into uncooked pastry shells. pour egg mixture to top of shells. bake 18-23 minutes. remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.