Maple Butter Tarts

1. 1

   n bowl whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

2. 2

   Whist water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes (Make ahead: refrigerate for up to 3 days).

3. 3

   On lightly floured surface, roll out pastry to generous 1/8 inch thickness. Using 4 inch round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.

4. 4

   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.

5. 5

   Bake in 350 oven until filling is set and pastry is golden, 20 to 25 minutes. Run think knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely.

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