By Oswald Hunt, as remembered by daughter Sharon
Makes 12 tarts
2 1/2 cups all-purpose flour
1/4 tsp salt
1 cup cold lard or unsalted butter
1/4 cup cold water
1 tbsp white vinegar
Butter tart filling
1⁄3 cup melted unsalted butter
1/2 cup light corn syrup (see Editor’s note, below)
3/4 cup packed brown sugar
2 tsp pure vanilla extract
2 large eggs, beaten
3/4 cup Thompson raisins
Make the pastry: Sift the flour and salt into a large bowl. Using a pastry cutter or your fingertips, cut the lard into the flour until it is in pea-sized pieces.
In a measuring cup, stir together the water and vinegar. Using a fork, stir only enough liquid into the mixture to bind the ingredients. (Note: you might need more water, depending upon how the dough comes together and the time of year.) Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Have ready a 12-cup muffin pan. On a lightly floured surface, roll out the pastry to a thickness of about 1/8-inch. Using a 4-inch diameter round cutter (or a juice glass), cut out 12 circles. Fit each circle into a cup in the muffin pan. Place the pan into the refrigerator.
Preheat the oven to 350° F.
Make the butter tart filling: In a medium bowl, whisk together the melted butter, corn syrup, brown sugar, vanilla and salt. Add the eggs and whisk until smooth.
Assemble the butter tarts: Divide the raisins evenly among the 12 tart shells. Spoon the filling evenly into the shells. Bake until the filling is browned on top and the pastry is golden, about 20 to 25 minutes. Let cool completely before removing from the pan and eating.
Editor’s note: I’ve made this recipe using organic brown rice syrup in place of the corn syrup, with excellent results.