Raisin Torts - cooking recipe

Ingredients

enough dough for 2 pastry shells (prepared or bought)
3/4 c. raisins
1/2 c. brown sugar
1/2 c. light corn syrup
1/4 c. oleo, softened
1 egg, beaten with fork
1 tsp. vanilla
1/4 tsp. salt

Preparation

Roll pastry out thin into 12 (4-inch) rounds. Fit each round into a muffin pan or cups.
Evenly divide raisins among pastry shells.
Combine brown sugar, corn syrup, oleo, egg, vanilla and salt.
Pour over raisins until 2/3 full.
Bake on lowest rack of preheated 425\u00b0 oven for 15 minutes. Cool on wire rack.
Loosen edge and remove from pan.
Serves 12.