1 c. whole wheat pastry flour
1/4 tsp. salt
2 tbsp. water
1 tsp. liquid lecithin
1/4 c. oil

Stir salt into flour. Mix liquid lecithin, water and oil with fork. Add liquid to the dry ingredients. If too dry, add a little more water. Press into muffin tin. Makes 7 tarts.

FILLING:

1 c. raisins
1 c. water (orange juice)
1 tsp. vanilla
1 tsp. cornstarch
2 tsp. cold water
Nuts

Boil raisins in water and vanilla for 5-6 minutes. Make cornstarch solution with 2 teaspoons cold water and stir in with raisins after they have been cooking for 5-6 minutes. Cook until thick. (For variations - you may add a little lemon juice, or you may cook with any unsweetened fruit juice rather than water.)

Put filling in unbaked tarts. Make sure filling is a little juicy. Top with nuts. Bake 15-20 minutes at 350 or 375 F, depending on your oven. To remove tarts, let cool, put cookie sheet on top of muffin tin and turn upside down. Then put plate on top of tarts and turn over again. Or you may carefully turn them over by hand when they are cool.