Arrange the oven rack to the bottom third of the oven and heat to 375°F/190.5°C.
Spray the muffin cups with the nonstick spray.
Roll out the pie crust dough and cut out 12 - 4” (10.16 cm) round pieces and form them in muffin cups to make the tart shells. Set aside.
In a medium bowl, whisk together the syrup, melted butter, brown sugar, and vanilla. Add the eggs and continue to whisk until blended.
Place a few raisins (or more if you love raisins) into each tart shell in the muffin cup. Pour the filling evenly over the raisins.
Bake until the crust is golden brown and the filling is puffed and jiggles a little when the pan is nudged, if you like runny butter tarts. Approximately 20 minutes. Cook longer if you like your tarts firm.
Let cool 5 minutes, then gently run a table knife between the crust and the muffin cup.
Cool completely.
The tarts should easily lift out of the muffin cups with a tip of a knife.
Arrange the oven rack to the bottom third of the oven and heat to 375°F/190.5°C.
Spray the muffin cups with the nonstick spray.
Roll out the pie crust dough and cut out 12 - 4” (10.16 cm) round pieces and form them in muffin cups to make the tart shells. Set aside.
In a medium bowl, whisk together the syrup, melted butter, brown sugar, and vanilla. Add the eggs and continue to whisk until blended.
Place a few raisins (or more if you love raisins) into each tart shell in the muffin cup. Pour the filling evenly over the raisins.
Bake until the crust is golden brown and the filling is puffed and jiggles a little when the pan is nudged, if you like runny butter tarts. Approximately 20 minutes. Cook longer if you like your tarts firm.
Let cool 5 minutes, then gently run a table knife between the crust and the muffin cup.
Cool completely.
The tarts should easily lift out of the muffin cups with a tip of a knife.
