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Butter Tarts (c/o christyotwisty)
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Ingredients

   1.75 cups       all-purpose flour
   1/2 tsp         salt
   1/3 cup         cold unsalted butter, cubed
   1/4 cup         cold lard, cubed
   1               egg yolk
   1 tsp           white vinegar
   1/4 cup         ice water


   FILLING
   3/4 cup         packed light brown sugar
   1/3 cup         white corn syrup
   2 tbsp          maple syrup
   2               eggs
   1/4 cup         unsalted butter, melted
   1 tsp           vanilla
   1 tsp           white vinegar
   1/8 tsp         salt

Directions

1. WHIRL flour and salt in a food processor. Add butter and lard.
  Pulse until coarse crumbs form. Whisk yolk, vinegar and ice
  water in a small bowl. With motor running, pour through feed
  tube while pulsing until just combined. Wrap with plastic wrap
  and press into a disc. Refrigerate for 1 hour.

2. POSITION rack in bottom of oven. Preheat oven to 450F.

3. WHISK sugar, corn syrup, maple syrup, eggs, butter, vanilla,
  vinegar and salt in a bowl until smooth.

4. ROLL out dough on a lightly floured surface to ⅛-in. thickness.
  Cut into 12 rounds using a 4½-in. round cookie cutter,
  re-rolling scraps. Gently press rounds into a 12-cup muffin
  pan. Press sides to adhere. Refrigerate for 20 min. Spoon
  2 tbsp filling into each pastry.

5. BAKE for 8 min. Reduce heat to 400F and open oven slightly for
  10 sec. Bake until filling is puffed and pastry is golden,
  about 7 more min. Let stand on rack for 3 min. Run a small
  knife around the edges of tarts and transfer to rack to cool
  completely.

At our house we sometimes add 1/2 cup raisins after the raisins
rested a half-hour in initially very hot water for 30 minutes, and
incorporate the raisins after Step 3 and before Step 4.

Other variations:

Chocolatey Butter Tarts: Top each tart with 2 tsp coarsely chopped
dark chocolate just before baking.

Boozy Butter Tarts: Stir 1 tbsp whisky into filling just before
pouring into pastry. Top each tart with 1 tsp chopped dried
cranberries.

Pecan Butter Tarts: Top each tart with 1 tsp chopped pecans before
baking.

Pour les francophones, la meilleure tarte au sucre à l’érable:

https://cinqfourchettes.com/2015/12/la-meilleure-tarte-au-sucre-lerable.html

Bon Appetit!