PASTRY:

1 2/3 cups all purpose flour

3 Tbsp. white sugar

1/2 tsp. salt

Add: 3/4 cup butter and cut with a pastry cutter until the size of small peas.
Add: 1 egg. Mix in with a fork.

Refrigerate in a sealed plastic bag until-cool. Roll and cut into circles.

FILLING:

(enough for 12 tarts) Heat the oven to 375F.

In a medium bowl mix:

1/4 cup melted butter

1/2 cup brown sugar

1/3 to 1/2  cup of raisins

1/2  cup chopped nuts

Now add:

1 cup corn syrup

2 beaten eggs

1/4 tsp. salt

1 tsp. vanilla

Mix well. Put this mixture into tart shells (no more than 2/3 full). Cook for 15 to 18 minutes at 375F.