Butter Tarts

• Pas-try:
• 11/2 cups all-purpose flour
• Pinch of salt
• 1/4 cup cold but-ter, cubed
• 1/4 cup cold lard or veg-etable short-en-ing, cubed
• I large egg yolk
• I tsp white vine-gar
• 1/4 cup ice-cold water
• Fill-ing:
• 1/2 cup packed dark brown sugar
• 1/2 cup maple or golden corn syrup
• 1 large egg
• 1 tsp vanilla
• 1 tsp white vine-gar or lemon juice
• 2 tbsp soft-ened but-ter
• Pinch of salt
• 1/4 to 1/2 cup raisins

1. Pre-heat oven to 375F.
2. For pas-try, com-bine flour and salt in large bowl. Using old-fashioned wire pas-try cut-ter or two knives, cut in but-ter and lard until mix-ture resem-bles coarse crumbs. Using fork, stir in egg yolk, vine-gar and water until dough holds together. Wrap; refrig-er-ate at least 1 hour.
3. For fill-ing, vig-or-ously whisk together all ingre-di-ents except raisins in medium bowl until com-bined. (This can be done in food processor.)
4. Roll out dough on lightly floured sur-face until fairly but not too thin. Using 4-inch/10 cm round cookie cut-ter or empty 28-oz/796-mL can, cut into 12 rounds to fit 3-inch/8 cm cups of muf-fin tin. Divide raisins between each pas-try shell; spoon on filling.
5. Bake in oven 15 to 18 min-utes or until pas-try is golden brown. Cool in pan about 2 min-utes. Run knife or small metal spat-ula around edge of each tart; trans-fer to wire rack to cool completely.
6. Makes 12 but-ter tarts.

allpurpose, salt, ubc, ubc, i, i, ubc, filluading, brown sugar, maple, egg, vanilla, white vineuadgar, butuadter, salt, ubc

Taken from www.epicurious.com/recipes/member/views/butter-tarts-51603241 (may not work)