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Mix flour and salt in a bowl
Cut in butter and shortening until crumbly.
Gradually add water, 1 tbsp at a time, until the dough holds together.
Shape into a disc, wrap, and chill for 30 minutes before rolling.
Roll out and cut circles to line tart pans or a muffin tin.
Preheat oven to 400F.
Cream butter and sugar until smooth. Beat in eggs, then stir in vanilla, lemon juice, and maple syrup.
Place raisins or nuts (if using) into desired tart shell. Fill shells ¾ full with the mixture.
Bake for 18–22 minutes, until filling is set and pastry is golden.
Cool slightly before removing from pans.