Preheat oven to 350°F.
Grease a mini-muffin pan, 24-count is best.
Cut pie pastry with a 2 to 2½ inch round cookie cutter, depending on what fits your mini-muffin tins.
Put pastry shells into well-greased miniature muffin tins. (I use a cooking spray, but greasing each spot with shortening might be nice as pie crust is made with shortening.)
Mix all ingredients – except the raisins – together.
Put 3-5 raisins in each shell, covering the bottom pretty well.
Spoon about a teaspoon of mixture into tart shells. Err on not over-full as the mixture will increase in volume when cooked and if the filling bubbles out they kinda spot-weld themselves to the pan and are hard to remove.
Bake until shells are golden brown, about 12 minutes; check often.
Remove from oven and let cool slightly before removing to a cooling rack. If any filling has bubbled above the shells and spot-welded the tarts to the pan, remove those while still warm.
A full recipe makes probably 4 pans – 96 tarts.