Homemade Butter Tarts

Nothing says lovin' like a batch of homemade butter tarts. Here is a recipe that I want to share with you straight from my late Grandma Paterson. She had the knack to bake anything, and by far this was one of her best recipes.
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Homemade Butter Tarts

Ingredients for pastry;

1-1/2 cups all-purpose flour
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup lard , cubed
1 egg yolk
1 tsp vinegar
Ice water

Filling;

1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter ,
softened
1 tsp real vanilla extract
1 tsp vinegar
1 pinch salt
1/4 cup sultanna raisins

Preparation:

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 [Important]Sprinkle over flour mixture, stirring briskly with fork until pastry holds together.

Press into disc shape and wrap in plastic, refrigerate about 1 hour.

Filling:

In bowl, whisk brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until well blended; set aside.

On floured surface, roll out pastry to 1/8-inch thickness.

Using 4-inch  cookie cutter or empty 28 oz can, cut out dozen circles. Fit into 2-3/4- x 1-1/4-inch  muffin cups.

Divide equal amounts of raisins among shells and spoon in filling until three-quarters full.

Bake in preheated 450 F oven on the lowest shelf until filling bubbly and pastry is golden. About 15 minutes.

Let stand 1 minute.

Carefully slide spatula under tarts and transfer to rack to let cook.