Mix flour, salt and baking powder together in a large bowl. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a one cup measuring cup, combine vinegar and egg. Add enough water to make one cup. Gradually stir liquid into flour mixture. Form mixture into five balls. Wrap unused portions and refrigerate or freeze.
Cut each ball into six portions. Form into golf-ball size balls. Roll in flour and place in muffin tins. Use a pastry tamper to press pastry into tin. Chill while making filling. Add 6-8 raisins to each tart.
Cream butter and brown sugar ( *If using unsalted butter add 1/2 tsp salt with butter and brown sugar). Add vinegar, vanilla, eggs (** use two eggs for runny filling) and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
Bake at 375° F on second rack from bottom for 22 minutes. Let set in pan for two hours before removing.
Used the Master Class Pastry Tamper - with 6.8 cm and 4 cm ends - from Amazon.ca
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 180 (45%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 41.7mg||13 %|
|Sodium 391.5mg||14 %|
|Potassium 98.9mg||3 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 51.3g|
|Protein 4g||6 %|
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Calories per serving: 401
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