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: beat eggs well. stir in brown sugar. add melted butter, vanilla, cinnamon, and raisins. fill 2" tart shells a little over 1/2 full. don't overfill or they will boil over. they will still taste good, just won't look as pretty. i buy the frozen tart shells that fit in a tart or medium sized muffin pan. bake 375 for 15-18 minutes.