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.

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.

Remove the pastry dough from the fridge and unwrap. On a clean surface, roll the pastry dough to be about ¼” thick.

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 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.