Preheat oven to 375F.
Combine corn syrup, melted butter and brown sugar in a stand mixer or whisk by hand.
Add eggs and combine.
Add vanilla and lemon juice, mixing to combine.
Place thawed tart shells on a baking sheet. Place raisins and pecans in shells top equally with filling.
Place in preheated oven and bake 15-20 minutes until filling is puffed up and edged of tarts start to brown.
Remove from oven and cool on counter top or wire rack.
The tarts with fall and once cooled can be enjoyed immediately warm or cooled completely. These tarts freeze well too!