To a bowl, add flour, bakingpowder, sugar, salt, and gratedzest of an orange. Give it a stir. Then add water, oil, vanillaaroma, and mix with a spoon till the ingredients come together.
Mix the dough a few more times with your hands until it all sticks together. Don't over-mix. Set aside while you prepare the apple filling.
For the apple filling
Add chopped apples , raisins, sugar, the zest of half an orange, the juice of one orange, water and cinnamon to a pot, and simmer on medium heat for about 10 minutes. The apples should be soft but not mushy. Turn off the heat and set aside.
Build the mini apple tarts
Preheat the oven to 180C / 356F. Prep your mini tart pans by greasing them with some oil. Then dust them with a pinch of flour. We used nine 4 inches (10 cm) mini tart pans.
Flatten ¾ of the dough down to 1/8 of an inch thick (3-4mm). Roll the dough around the rolling pin then carefully un-roll it over the mini tart pans. Press the dough with your fingers so that it fits snuggly into each tart, then cut off the excess dough.
With a fork, make some holes into the base of the tarts. Then Put a couple of spoons of apple filling into each tart.
Put the leftover dough together without kneading it too much. Then flatten it very thin and cut it in thin stripes that are about 2mm thick and 3 mm wide.
Cover each mini tart with 6 stripes of dough.
Bake at 360˚F / 180˚C for about 20 to 25 min. The tart is ready when slightly golden on top. Let cool down for 10 minutes before taking them out of the tart pans,then optionally sprinkle with powdered sugar before serving.