1. Heat the oven to 300°F (150°C). Line one or two baking sheets with parchment paper.
2. Stone and chop the raisins. In a medium bowl, combine the raisins, sugar, lightly beaten egg, finely crushed cracker, and lemon juice and grated zest. Stir until evenly mixed. The filling will be thick and moist.
3. On a lightly floured surface, roll out your pastry dough to one-eighth inch (3 mm) thickness. Cut rectangles measuring 3.5 inches by 3 inches (9 cm by 7.5 cm).
4. Place 2 teaspoons (10 ml) of the filling in the center of each pastry rectangle.
5. Moisten the edges halfway around each rectangle with cold water, using your finger or a pastry brush. Fold the pastry over the filling to form a half-moon or envelope shape, bringing the unmoistened edge over to meet the moistened edge.
6. Press the edges together firmly with a three-tined fork that has been dipped in flour. This seals the tarts and creates a decorative crimp. Ensure edges are well sealed so filling does not leak during baking.
7. Arrange tarts on the prepared baking sheet and bake at 300°F (150°C) for 20 to 25 minutes, until the pastry is pale golden and firm to a light touch and the edges show no raw doughy appearance. The bottoms should be lightly browned.
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