Step 1

Heat oven to 425°F (220°C). Oven rack should be in the middle position.

Step 2

Allow pie crusts to stand at room temperature for 15 minutes to soften (take pouches out of box but leave unopened until ready to use).

Step 3

Gently unroll crust. With 4-inch (10 cm) round cutter, cut 6 rounds from each crust. To get the last round you will need to re-roll the scraps of dough to same thickness as original crust. If you don’t have a 4-inch cutter, a large glass or mug will work (just be sure it is 4-inches in diameter). Using a metal lifter transfer each round to ungreased 12-cup muffin pan. Ease the pastry into each cup, gently pressing sides to edges of muffin cups (don’t press the bottoms).

Step 4

Pour boiling water over raisins. Allow to stand 7 minutes. Meanwhile in a small saucepan, over medium-low heat, melt butter. Continue heating and stir in brown sugar, salt, corn syrup and vanilla. Add beaten egg and stir constantly until mixture is very hot, but not boiling. Remove from heat. Drain raisins and stir into mixture.

Step 5

Fill each pastry-lined cup half full (about 1 1/2 to 2 tbsp/25 mL each).

Step 6

Bake for 13 to 15 minutes. Pastry will be deep golden brown and filling will be bubbling rapidly. Place pan on wire rack and allow to cool for 15 minutes. Run a knife around edges of tarts and carefully remove from pan. Cool completely on wire rack.