| 2 1/2 cups (625 ml) | all-purpose flour |
| 2 tbsp (15 ml) | granulated sugar |
| 1 tsp (5 ml) | salt |
| 2/3 cup (150 ml) | cold, unsalted butter, cubed |
| 1/3 cup (75 ml) | cold vegetable shortening, cubed |
| 1/2 cup (125 ml) | ice water |
| 2 | eggs |
| 1 1/2 cups (375 ml) | packed brown sugar |
| 1 cup (250 ml) | seedless raisins |
| 1/2 cup (125 ml) | melted butter |
| 2 tbsp (30 ml) | lemon juice |
| 1 tsp (5 ml) | cornstarch |
| 1 tsp (5 ml) | vanilla extract |
Sift flour, sugar and salt into large glass measure; transfer to food processor. Add cold butter and shortening and pulse until mixture resembles coarse bread crumbs. With food processor on high speed, pour in ice water; process until dough forms ball. On lightly floured
work surface, knead 2 to 3 times; wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in bowl, with fork, stir together eggs, brown sugar, raisins, melted butter, lemon juice, cornstarch and vanilla.
On lightly floured surface, roll out reserved dough about 1⁄8-inch (3 mm) thick. With 4-inch (10 cm) round cutter (or rim of glass), cut out rounds; press each into cup in non-stick muffin pan. With fork, pierce dough on bottom of pan once or twice. Evenly divide filling among cups to within 1⁄4 inch (6 mm) from rims. Bake in 350°F (180°C) oven for 20 minutes.
Makes twelve 3-inch (8 cm) tarts