Crust:
1 1/2 cup all-purpose flour
¼ cup cold butter cubed
¼ cup lard cubed
¼ cup butter cubed
1 egg yolk
1 tsp vinegar
Ice water
Filling:
½ cup packed brown sugar
½ cup corn syrup
1 egg
2 tsp softened butter
1 tsp vanilla
1 tsp vinegar
1 pinch salt
¼ cup currents
½ cup of raisins
¼ cup pecans
Method:
In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days.
Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide currants among shells. Spoon in filling until three-quarters full.
Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.
This recipe is first found on Canadian living, but I’m not a fan of shredded coconut here.