Here's another recipe I found. It only says butter tarts.
1 1/2 c AP flour
1 1/2 c cake flour
1 t salt
1 c shortening
1/2 c butter
1/2 c corn syrup
1 c plumped and drained raisins
1 tsp lemon juice
1 tsp vanilla
Make pastry and cut into rounds to fill tart pans. Stir filling together so no foam appears. Spoon into pastry shells, filling no more than 2/3s full. Bake at 425 for 13-15 min.
Notes: American flour is lower in protein so all AP works fine. Boil overs will fuse everything to the tins so watch carefully.
Don't know if you're interested, but I found this on Amazon. The same book is on eBay for $81.00.