1. Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.). 2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. 3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed. 4. Add egg and vanilla and mix well. 5. Drain raisins. 6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. 7. Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts – 15 minutes. Firm tarts – 20-25 minutes. 8. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. ---------------------------------------------------------------------------
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