Butter tarts

Tart Shells:
2 cups all-purpose flour
3/4 tsp. salt
1 cup Crisco shortening
4 tbsp. ice water

1/2 cup brown sugar, lightly packed
1/2 cup corn syrup
1/4 cup Golden Flavor Crisco
1 egg, slightly beaten
1 tsp. vanilla
1/4 tsp. salt
3/4 cup raisins (optional)

Prepare Crisco Pastry recipe for double-crust as directed on package.
Roll out thinly on lightly floured surface.
Cut into rounds with 4" cutter.
Fit into medium-sized muffin cups.

Combine all filling ingredients except raisins & mix well.
Put raisins into pastry shells, dividing evenly.
Fill 2/3 full with syrup mixture.
Bake on bottom shelf at 425F for 12 to 15 minutes or just until set.
Don't overbake.
Underbaking makes them runnier!
Cool on wire rack, them remove from pans.