The Firm version will fill about 6 tarts, and the gooey fills about 10. Preheat oven to 375 degrees.

Pastry, enough to fill 12 tart/cupcake tins.

Filling:

1 egg
1/2 cup brown sugar, packed
3 Tbsp soft butter or hard margarine
1 tsp. lemon juice
1 tsp. vanilla
2 Tbsp chopped walnuts or raisins (optional – I like my tarts a little plain, so I don’t add the embellishments)
Gooey – add 1/2 cup corn syrup

Beat eggs in a bowl. Add brown sugar and butter and blend well. Mix in lemon juice and vanilla, and corn syrup if going the gooey route. Add in the nuts or raisins, if using.

Fill tarts about 2/3 full. Bake in 375 degree oven until pastry browns and filling rises up but doesn’t break the surface.