In a 3-quart saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 minutes. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 minutes. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 tablespoons, about 2 minutes. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position a rack in the lower third of the oven and heat the oven to 375 degrees F. Spoon the filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 minutes. Let the pan cool on a wire rack for 10 minutes. Run a thin knife around the tartlets to loosen and then let them cool until they're firm enough to handle, about another 15 minutes. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Make Ahead Tips: You can fill and bake the tartlets up to four weeks ahead and freeze them. Put the cooled tartlets on a shallow pan and freeze until firm, then layer them between waxed paper in an airtight container. Baked tartlets will also hold for three days in the fridge, wrapped in waxed paper and then foil (not plastic wrap). To refresh, bake the tartlets at 325 degrees F until warm, 5 to 7 minutes if refrigerated; 12 to 15 minutes if frozen.