|Pastry for double-crust pie||1 (9-Inch)|
|Orange juice||1 Tablespoon|
|Cream cheese||8 Ounce, softened|
|Grated orange peel||1 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sun-maid raisins||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs), melted, softened|
Roll out pastry to about 1/8-inch thickness on lightly floured pastry cloth or board.
Cut twelve 4 1/2-inch rounds, rerolling scraps as needed.
Line twelve 2 3/4-inch muffin cups with pastry dough.
Prick generously with fork.
Bake in preheated 400Â°F oven about 15 minutes or until golden.
Cool in pan on wire rack.
Reduce oven temperature to 375Â°F.
In large bowl, thoroughly blend cream cheese, sugar, butter, egg, orange juice and peel, and salt.
Mix in raisins.
Evenly divide cheese mixture into prepared pastry shells.
Bake about 20 minutes or until filling is just set.
Cool on wire rack.
Loosen and remove from pan.
Brush with preserves.
Tarts can be covered and refrigerated for several days.