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Ingredients

4 cups all-purpose flour 1 teaspoon salt 1 pound lard (such as Tenderflake®) 1 egg, lightly beaten 11 tablespoons ice cold water 1 tablespoon white vinegar 1 cup brown sugar ¼ cup melted butter 2 eggs 1 cup raisins, rinsed and patted dry 1 teaspoon vanilla extract

Nutrition Info

325.8 calories carbohydrate: 29.7 g cholesterol: 46.3 mg fat: 21.7 g fiber: 0.8 g protein: 3.2 g saturatedFat: 8.9 g servingSize: - sodium: 123.1 mg sugar: 12.6 g transFat: : - unsaturatedFat: : -

Whisk flour and 1 teaspoon salt together in a large bowl, cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
Pour ice cold water and vinegar into flour mixture, stir with a wooden spoon until a dough forms. Divide dough into two balls, wrap dough in waxed paper and chill in the refrigerator for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Beat brown sugar and butter together in a bowl with an electric mixer until smooth, beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness, reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells, fill each shell 3/4 full with raisin mixture.
Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

24 3-inch tarts

This is my Grandma's recipe for butter tarts in homemade pastry.