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To Assemble:BUTTER TARTS: Preheat oven to 375 F. For pastry, combine flour and salt and cut in lard till coarse and crumbly.
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Whisk lemon juice and egg and mix into dough till it just comes together.
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Wrap and keep at room temperature while preparing filling.
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For filling, soak currants in warm water for 10 min and drain.
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Set aside.
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Cream together butter and sugar and stir in Large eggs.
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Fold in vanilla, vinegar and cinnamon.
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Whisk in corn syrup and maple syrup.
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On a lightly floured surface, roll out pastry to just shy of 1/4-inch thick.
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Cut 6-inch rounds from pastry and line ungreased muffin tins, pressing in to ensure pastry gets into corners.
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Sprinkle a few currants in each shell and pour filling over, coming only halfway up.
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Bake tarts for 18 to 22 min, till filling is set.
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Allow to cold before removing from tin.
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To serve, place butter tart on plate and drizzle with Caramel Sauce (directions follow).
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Butter tarts will keep up to a week in an airtight container (if they last which long).
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CARAMEL SAUCE: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot.
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Don't stir!
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Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cold water once or possibly twice, till an amber colour.
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Remove from heat and slowly whisk in cream (watch out for steam).
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Stir in butter and vanilla.
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Let cold for 20 min before serving.
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Caramel sauce can be prepared ahead and chilled till ready to serve.
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Simply heat in microwave to hot.
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Carmel sauce will keep up to a week refrigerated.
