Pastry:
Cut lard into cubes (about 1 inch) and freeze. Mix together
flour, salt, and baking powder in the bowl of a food
processor.
After
the lard is frozen, add to the food processor. Pulse
until the flour mixture is crumbly and resembles small
peas.
Combine
vinegar and egg in a measuring cup and add enough water
to make 1 cup. Add the liquid mixture through the feed
tube. Continue until the mixture forms a ball.
Divide
into four and form into flat disks. Chill for about
15 minutes. Roll out 1 piece of dough on a floured board
until 1/8 inch thick. Cut to the appropriate size and
line the tart tins.
While
I am making the filling, I place the lined tart tins
in the freezer. You get flakier pastry if you keep it
chilled before baking.
Filling:
Mix the brown sugar, corn syrup, butter and eggs in
the food processor until smooth. Add salt and vanilla
and mix well.
Place
about 9 raisins in each tart shell. Add the syrup mixture
til about 3/4 full.
Bake
in a 400 degree F. oven for about 15 to 20 minutes or
until pastry is golden brown.
Remove from oven and cool slightly before removing from
tins. These do freeze well (that's if they last long
enough). Makes
36 or more medium tarts.
