Flaky Lard-and-Butter Pastry Tarts with Gooey Brown Sugar Filling

What you need

• 300 g (2 1/2 cups) plain flour
• 1/2 tsp fine salt
• 70 g (5 tbsp) cold unsalted butter, cubed
• 55 g (1/4 cup) cold lard, cubed
• 80 ml (1/3 cup) ice water, about, as needed
• 60 g (4 tbsp) unsalted butter, softened, for the filling
• 200 g (1 cup, packed) light brown sugar
• 120 ml (1/2 cup) corn syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 80 g (1/2 cup) raisins, optional

Method

Restated from the original video

1. 1

   Stir the flour and salt in a large bowl. Rub in the cold butter and lard with your fingertips until the mixture looks like coarse crumbs with a few small flat flakes of fat left.

2. 2

   Sprinkle in the ice water a spoonful at a time, tossing with a fork, until the dough just holds together when pinched. Use only as much as it needs.

3. 3

   Press the dough into a flat disc, wrap it and chill for at least 1 hour.

4. 4

   If using raisins, cover them with hot water and leave 10 min, then drain well.

5. 5

   Heat the oven to 200 °C (400 °F). Put a rack in the lower third.

6. 6

   Roll the dough out to 3 mm (1/8 in) on a floured surface. Cut 10 cm (4 in) rounds, re-rolling the scraps once.

7. 7

   Press the rounds into a 12-hole tart tin so they reach the corners, and chill the tin for 10 min.

8. 8

   Beat the softened butter with the brown sugar until smooth. Beat in the corn syrup, egg, vanilla and vinegar.

9. 9

   Scatter a few raisins in each shell. Spoon in the filling until each shell is about two-thirds full, since it bubbles up as it bakes.

10. 10

    Bake for 10 min, then lower the oven to 175 °C (350 °F). Bake 10-15 min more, until the crust edges are pale gold and the filling is bubbling and set at the edges with a slight wobble in the middle.

11. 11

    Cool in the tin for 5-10 min. Run a thin knife around each tart, lift them out and cool completely on a rack. The filling firms up as it cools.

Imported from savortheflavour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.