For the pastry, I use the recipe on the Tenderflake(R) shortening package, and freeze any leftover dough. You can also purchase ready-to-bake tart shells in the freezer section of the grocery store.
If you like, soak the raisins in your favorite rum before adding them to the tart shells.
If you prefer a tart which oozes its filling, omit the 1 tablespoon flour from the filling.
If using homemade pastry, roll dough out to 1/8-inch thickness; cut circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin, using a round biscuit cutter. Press circles lightly into the wells of muffin tin to form tart shells.