In a bowl, combine the flour and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tbsp at a time, until the dough comes together.

Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the dough on a floured surface and cut into circles to fit a muffin tin.

Press the dough circles into the muffin tin and set aside.

For Raisin Tarts: Whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in raisins.

For Maple Pecan Tarts: Whisk together brown sugar, maple syrup, melted butter, egg, vanilla, and salt. Stir in chopped pecans.

Divide the filling evenly among the pastry shells, filling each about ¾ full (to prevent overflow).

Bake for 15-20 minutes, or until the filling is set and the pastry is golden brown.

Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.