• Preheat the oven to 400 degrees F.

Make the Pastry Shells:

• Cube the butter and shortening for the pastry dough.
• In a mixing bowl, combine the following pastry dough ingredients: flour, cubed butter, cubed shortening, light brown sugar, and salt.
• Using a pastry cutter, forks, or even your fingers, cut the butter and shortening into the dry ingredients until the mixture resembles crumbs the size of peas.
• Mix the apple cider vinegar and 4 tablespoons of ice water into the dough, continue to mix adding additional tablespoons of ice water as needed until the dough comes together.
• Wrap the dough in plastic wrap and set in the refrigerator for at least 15 minutes.

Make the Filling:

• While the dough is chilling you can make the filling. Start by combining the light brown sugar, light corn syrup, egg, egg yolk, salt, and vanilla. Mix until combined.
• Add the melted butter and mix again, set aside.

Assemble the Tarts:

• Remove the pastry dough from the fridge and unwrap. On a clean surface, roll the pastry dough to be about ¼” thick.
• Use a round cookie cutter that is approximately ½ to 1 inch larger than the opening of your mini tart pan cavities or mini muffin pan cavities. Cut as many rounds out of the dough as possible, re-roll any remaining scraps of dough and cut additional rounds until no more dough remains.
• Fill each cavity of the tart pan with a round of dough, gently pressing it into the sides and bottom of the cavity,
• Sprinkle just a few raisins and pecans into the bottom of each pastry.
• Spoon the filling on top of the raisins and pecans in each of the pastry lined tart cavities. Only fill about ¾ of the way full with the filling. You want to make sure there is a little space for the sugars to bubble up.

Bake the Tarts:

• Bake on a lower rack in the preheated oven for approximately 15 minutes or until the tops have caramelized and the edges of the pastry are just starting to become golden.
• Remove from the oven and let the tarts cool completely before removing from the pan.