1 ¾  flour

½ tsp salt

1/3 cup unsalted butter

¼ cup lard

1 egg yolk

1 tsp white vinegar

¼ cup ice water


Store bought pie dough


¾ cup packed brown sugar

1/3 cup white corn syrup

2 tbsp maple syrup

2 eggs lightly beaten

¼ cup melted unsalted butter

1 tsp vanilla

1 tsp white vinegar

1/8 tsp salt

Whirl flour and salt in a food processor. Add butter and lard. Pulse until coarse crumbs form. Whisk yolk , vinegar and ice water in a small bow. With motor running, pour through feed tube while pulsing until just combined. Wrap with plastic wrap and press into a disc. Refrigerate for an hour. Position rack in bottom third of oven. Preheat to 450 (if your oven is hot reduce temp.)

Whisk sugar, corn syrup, maple syrup, egg, butter, vanilla, vinegar and salt in a bowl until smooth.

Roll out dough on a lightly floured surface to 1/8 inch thick. Cut into 12 4 ½ inch rounds. Gently press rounds into muffin tins. Refrigerate for 20 minutes. Spoon 2 tbsp filling into each pastry.

Bake for 8 minutes. Reduce heat to 400 and open the door slightly for 10 seconds. Bake until filling is puffed and pastry is golden. Around 5 to 7 minutes. Let stand on rack for 3 minutes. Run a small knife around the edge of tarts and transfer to rack to cool completely.