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1
PASTRY: Preheat oven to 400u00b0F.
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2
Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
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3
Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
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4
Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
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5
Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
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6
Fit pastry circles into muffin cups; refridgerate while preparing the filling.
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7
FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
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8
Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
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9
Add vanilla and egg and mix until combined.
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10
ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
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11
Bake 15 - 18 minutes or until the filling is lightly browned and bubbling.
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12
Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.
