Pastry:

Combine flour & salt. Cut lard & butter into flour mixture using fingers or pastry blender until you have pea-sized crumbs. Add vinegar & egg to 1 cup measure, add cold water until you have a 1/2 cup of liquid. Stir with fork until combined. Add just enough of liquid to flour mixture so that dough stays together when stirred with a fork. Divide dough in 2; freeze one for later use (wrapped in saran wrap and then foil) and let the other rest in the fridge for 30 minutes. Meanwhile, preheat oven to 450 F with rack in lowest position and spray or oil 12 cup muffin tin generously. When chilled, roll out dough on floured surface until around 1/8" thick and cut out 12 pastry circles using clean 28 oz tin can with lid removed (or similarly sized round cookie cutter). Gently place circles in muffin tin, folding over pastry where necessary.

Filling:

Place a few raisins or pecans in the bottom of each pastry circle. Whisk remaining filling ingredients until combined and pour a small amount into each circle. Bake for 10-12 minutes. Remove and cool for 5 minutes, then gently rotate tarts in muffin tin to ensure they do not stick. Continue to cool for 45 minutes, then use plastic knife to gently remove. The tarts can be frozen for up to 2 months.