Raisin Tarts

Pulse the cold butter and shortening into the flour, sugar, and salt using a food processor until the shortening or butter is reduced to pea-sized pieces.

Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not overwork the dough; handle it only enough so that the dough stays together.

Form the dough into two rounds about an inch thick. Wrap in plastic wrap and let rest in the fridge for about a half hour.

Roll out on a lightly floured surface. Cut into rounds with a 4-inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.

Combine all filling ingredients except raisins. Mix well.

Sprinkle raisins in a single layer in the bottom of the pastry-lined muffin cups.

Fill 2/3 full with syrup mixture.

Bake on the bottom shelf of the oven at 425 degrees F for 12 to 15 minutes.

Cool completely on a wire rack and remove tarts from the pans.