Step 1

In a large bowl, combine flour, granulated sugar, and 1 teaspoon salt; mix well. Add cold, unsalted butter, using pastry cutter or your hands, mix until crumbly. Gradually add ice water and mix with a fork until dough holds together. Divide dough in half, wrap in plastic wrap, and refrigerate for 1 hour.

Step 2

Meanwhile, in a medium bowl, combine brown sugar and melted butter; mix well. Stir in eggs, corn syrup, apple cider vinegar, vanilla, and 1/8 teaspoon salt until thoroughly combined; set aside.

Step 3

Preheat oven to 400 degrees F.

Step 4

On a lightly floured work surface, roll out 1 ball of dough to 1/8-inch thickness. Cut out 12 (3-1/2-inch) circles using a cookie cutter or glass, re-rolling scraps as necessary. Press each circle into a muffin tin. (Dough will come up only 3/4 way up sides.) Repeat with remaining dough.

Step 5

Sprinkle each tart shell with 1 heaping teaspoon of raisins. Pour brown sugar mixture evenly over raisins, filling 3/4 full. Bake 20 to 22 minutes or until filling and crust are golden. Let cool 15 minutes, then remove to a wire rack to finish cooling.