Maple Butter Tarts

• 3/4 cup packed brown sugar (use maple sugar if you can find it)
• 1/2 cup maple syrup (no. 1 medium grade)
• 1/3 cup butter, melted
• 2 eggs
• 1 tbsp cider vinegar
• 1/2 tsp salt
• 1/2 cup chopped walnut halves
• 1/4 cup dried currants
• 1/4 cup golden raisins
• Sour Cream Pastry:
• 1 1/4 cup all purpose flour
• 14/ tsp salt
• 1/4 cup cold butter, cubed
• 1/4 cup cold lard, cubed\ tbsp ice water (approx)
• 4 tsp sour cream
• I

1. n bowl whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
2. Whist water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes (Make ahead: refrigerate for up to 3 days).
3. On lightly floured surface, roll out pastry to generous 1/8 inch thickness. Using 4 inch round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
4. Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
5. Bake in 350 oven until filling is set and pastry is golden, 20 to 25 minutes. Run think knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely.

brown sugar, maple syrup, butter, eggs, vinegar, salt, chopped walnut halves, currants, golden raisins, sour cream pastry, flour, salt, cold butter, cold lard, sour cream, i

Taken from www.epicurious.com/recipes/member/views/maple-butter-tarts-52466181 (may not work)