1/4 cup butter
1 cup brown sugar
1 egg, beaten
1/2 cup raisins
1 Tablespoon lemon juice
Preheat oven to 375F.
Put plump raisins in boiling water for 5 minutes. Drain
Cream room temperature butter and gradually add sugar. Beat until light.
beaten egg. Stir in raisins and lemon juice.
Fill pastry-lined tart tins with
a teaspoon of the
mixture (about 1/3 full). Bake for 15 to 20 minutes.