In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 190°C (375°F).

On a floured surface, roll out the chilled pastry to about 3 mm (1/8 inch) thick. Cut out circles and fit them into a muffin tin or a tartlet pan, pressing them gently into the edges.

In a bowl, whisk together the brown sugar, eggs, apple juice, vanilla extract, and a pinch of salt until smooth. Fold in the raisins.

Spoon the filling into each pastry shell, making sure not to overfill.

Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the pastry is golden brown.

Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.