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Sour Cream Pastry:
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In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
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Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
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On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
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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.
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Bake in 350 u00b0 F (180 u00b0 C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
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Additional information :
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Maple Chocolate Butter Tarts:
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Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
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Maple Pecan Butter Tarts:
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Omit walnuts and currants. Add 1/2 cup chopped pecans.
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Nut-Free Raisin-Free Maple Butter Tarts:
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Omit walnuts, currants and raisins.
