Combine first 6 ingredients; mix well, and set aside.
Roll pastry to 1/8-inch thickness on a lightly floured surface; cut into 3-inch squares. Place 2 teaspoons raisin mixture in center of each square. Moisten edges of pastry with water, and fold in half diagonally. Press edges with a fork to seal.
Place tarts on ungreased baking sheets, and bake at 350° for 25 minutes or until lightly browned.