MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter Tarts (C/O Christyotwisty)
 Categories: None
      Yield: 1 servings
 
MMMMM---------------------------DOUGH--------------------------------
  1 3/4 c  All-purpose flour
    1/2 ts Salt
    1/3 c  Cold unsalted butter; cubed
    1/4 c  Cold lard; cubed
      1    Egg yolk
      1 ts White vinegar
    1/4 c  Ice water

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Packed light brown sugar
    1/3 c  White corn syrup
      2 tb Maple syrup
      2    Eggs
    1/4 c  Unsalted butter; melted
      1 ts Vanilla
      1 ts White vinegar
    1/8 ts Salt
 
  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 450 F.
  
  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 1/8 -in. thickness.
  Cut into 12 rounds using a 4 1/2 -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 400 F 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.
  
  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 a l'erable:
  
  https://cinqfourchettes.com/2015/12/la-meilleure-tarte-au-sucre-lerabl
  .html
  
  Bon Appetit!
  
  Recipe by James Tomasino
 
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