12 3-inch unbaked tart shells
1/3 cup butter
1/2 cup golden corn syrup
1/2 cup light brown sugar
1/2 to 2/3 cup raisins or currants
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
Preheat oven to 450 deg. F. Line 3-inch tart shells with pastry; chill. Melt butter; add corn syrup, light brown sugar, raisins or currants, nutmeg and salt. Mix thoroughly; cool. Add 2 eggs, beaten just enough to blend yolks and whites. Pour into tart tins. Bake in very hot oven, 450 deg. F., 15 to 20 minutes. Loosen edges with knife point; let stand 10 minutes before removing.
NOTE:
Use 1 egg if syrupy filling is preferred.