Whisk the flour, salt and granulated sugar together in a large bowl. Cut in the cold cubed butter with a pastry blender or fork until the mixture looks like coarse crumbs with some pea-sized pieces.

In a small bowl, whisk the egg yolk, vinegar and 3 tbsp ice water together. Pour into the flour mixture and stir gently until the dough just holds together, adding the last tablespoon of water only if needed.

Turn the dough out, pat it into a disk, wrap it and chill for 30 minutes.

Whisk the melted butter and brown sugar together in a bowl until smooth. Add the corn syrup, eggs, vanilla, vinegar and salt, whisking until fully combined and slightly glossy.

Heat the oven to 375 F / 190 C. Grease a 12-cup muffin tin well.

Roll the chilled dough on a floured surface to about 3 mm thickness. Cut 12 rounds with a 4-inch / 10cm cutter and press each into a muffin cup.

Scatter a few drained raisins into the bottom of each pastry shell.

Pour the filling into the shells, filling each about two-thirds full to leave room for puffing.

Bake for 15 to 18 minutes, until the filling is puffed and bubbling at the edges, the pastry is golden brown, and the centers still jiggle slightly.

Cool the tarts in the tin for 10 minutes, then transfer to a wire rack to cool completely. The filling firms up as it cools, so resist checking doneness right out of the oven.