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["Pastry:.", "Combine flour and salt in mixing bowl.", "Cut room temperature shortning into flour with pastry blender or two knives until mixture is uniform and shortening resembles large peas.", "Beat egg, water and vinegar together to blend.", "Pour all of the liquid evenly over flour mixture.", "Stir with fork until all of mixture is moistened.", "Divide dough in half and shape each into a ball.", "Flatten each into a circle.", "Place one circle of dough between 2 pieces of wax paper and roll out until dough is sufficient to use in a 9"" pie plate.", "Cut out circles of dough to fit your muffin tins.", "Place into greased muffin tins and shape.", "Filling:.", "Cream the butter, sugar, corn syrup and salt together, stir in beaten eggs, vanilla, vinegar and spice.", "(Do not use a beater to combine filling ingredients.", "Beating makes mixture too frothy with air.)", "Pour boiling water over raisins and let stand 10 minutes; then drain and dry.", "Filling is sufficient to fill approximately 14-15 medium size tart shells.", "Sprinkle 2 tsps.", "raisins in the bottom of each shell, and spoon or pour the filling in until shells are 2/3 full.", "Bake at 400F 10 minutes; reduce heat to 350F and bake 5-10 minutes longer or until pastry is golden.", "For runny type tarts make shells deep and use the above filling.", "For firmly set tarts use 3/4 cup brown sugar and 3/4 cup corn syrup and have unbaked shells quite shallow."]
