Beck graciously allowed me to share the recipe here. If you haven't read her blog before, go check her out, you won't be sorry.
Prepare pie pastry for a two-crust pie and roll it out on a floured surface. Using a big round cookie cutter, or a big round cup, cut out 12 circles and line 12 medium sized muffin cups with them. Do not prick the crust. Pour boiling water over 1/2 cup raisins and let them sit around until fat. Drain. And yes, you can skip the raisins if you really hate them, but the tarts are good with raisins. Really. Arrange your drained raisins in the tart shells.
1/4 cup softened butter
1/2 cup lightly packed brown sugar
1 cup corn syrup
2 eggs, slightly beaten
1/4 tsp. salt
1 tsp. vanilla
Combine just until blended. Spoon into unbaked tart shells, filling each about 2/3 full. Bake in oven, preheated to 375 F for 15 to 18 minutes. Do not allow filling to bubble over. Let them cool completely before taking them out of the tin.