Instructions

• In a large mixing bowl, stir together the flour, salt, and brown sugar.
• Add the cold shortening and butter. Mix with a pastry cutter or your fingers until the mixture looks crumbly.
• Gradually add cold water and blend just until a dough forms.
• Divide the dough in half, shape each into a log, wrap in plastic, and chill in the refrigerator for at least 1 hour.
• In a microwave-safe measuring cup with a spout, melt the butter.
• Whisk in the corn syrup, maple syrup, vanilla, and eggs until the mixture is smooth.
• Preheat the oven to 425°F (220°C).
• Remove one dough log from the fridge. Cut it into 12 even pieces and roll each piece into a circle about 1 cm thick.
• Press each dough circle into a muffin tin to form the tart shells.
• Divide the golden raisins evenly among the tart shells, placing them at the bottom.
• Pour the filling over the raisins in each tart, filling each about three-quarters full.
• Repeat with the second dough log to make 12 more tarts.
• Bake for 15 minutes or until the crusts are lightly golden and the filling is bubbling.
• Let the tarts cool in the tin before removing carefully.