Butter tarts

1. Syrup Filling:
Combine all ingredients together except for the raisins. Put a handful of raisins into the bottom of each pastry shell. Fill each shell about 2/3 full with the above ingredients. Bake on the bottom rack at 450° for 8 minutes. Turn to 350 ° and bake until golden brown.

2. Pie Pastry ( Tart Shells):
Add together flour, shortening and salt. In a ¾ measuring cup, mix together 1 beaten egg and 1 tablespoon of vinegar. Fill up the remaining space in the measuring cup with cold water. Pour into flour mixture. Use a fork to mix the liquid ingredients into the flour. Be careful that you do not mix too much because the pastry dough should be flaky. Roll the finished pastry on a floured board, and start making tiny pie shells. You can use muffin tins to create your shells. If not using the dough immediately, keep in fridge!