This version calls for either raisins or currants, but we've always used currants (at least I think so, that's certainly what I've been using). And the original calls for margarine, but I always use butter so I've made that switch here (I mean come on, they are called butter tarts, not hydrogenated oil tarts). As for the pastry, I just used the recipe from the side of the Tenderflake package; my mom uses the Crisco recipe. Or just buy some ready-made tart shells - even easier!
The filling is enough for 12 3" tarts which should call for a basic one-crust pastry recipe. The tart shells are not blind baked first. I thought that was strange but it seems very common this way and the blind baking is not at all necessary.
Pastry for 12 tarts
1/3 cup butter
1/2 cup golden corn syrup
1/2 cup brown sugar
1/2 tsp vanilla
1/4 tsp salt
2/3 cup currants (or raisins)
Preheat oven to 450 degrees F.
Soak the currants in just enough hot water to cover them.
Then top with the filling (if the filling has been sitting for a bit, you may need to give it a quick stir again).
I recommend making a double batch as I always do ... they'll go quick!