Raisin Torts

Directions

1. 1
   Roll pastry out thin into 12 (4-inch) rounds. Fit each round into a muffin pan or cups.
2. 2
   Evenly divide raisins among pastry shells.
3. 3
   Combine brown sugar, corn syrup, oleo, egg, vanilla and salt.
4. 4
   Pour over raisins until 2/3 full.
5. 5
   Bake on lowest rack of preheated 425° oven for 15 minutes. Cool on wire rack.
6. 6
   Loosen edge and remove from pan.
7. 7
   Serves 12.