Preheat the oven to 350°F.
Roll out the pastry dough on a lightly floured surface to form a 12-inch diameter circle about 1 /8 inch thick.
Use glass to cut out rounds and put into muffin tins.
Cut off an excess overhang.In a large mixing bowl, combine the brown sugar, eggs, corn syrup, vanilla, vinegar, and butter until the mixture is creamy and thoroughly mixed.
Spoon the optional ingredients into the bottom of the unfilled crusts. Pour the combined mixture into the pastry crusts until three-quarters full. Bake until the crusts are golden and the filling is firm
