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: may make your own tart shells or you can buy them it doesn't matter. add all ingredients except for the egg, and butter. bring to a boil, will become thin. take off of heat and let cool completely. when mixture is cool melt butter in a seperate bowl and add to mixture. add the egg. stir well to incorperate egg and butter. pour into shells, do not fill to the top they will expand when baking. bake on 375 degrees for 25-30 minutes or until tart shells are golden.