1/2cupbutterat room temperature (Use coconut oil for dairy free version.)
1cuporganic raw sugar
1/2cuppure maple syrup
1teaspoonpure vanilla extract
1cupraisinspecans, walnuts, shredded coconut OR currants, or any combination to equal 1 cup
Gluten Free Crust
Separate the egg, putting the white into a mixing bowl and the yolk into a 1-cup measuring cup. To the yolk, add the juice of half a lemon and enough cold water to bring it up the one cup mark. Chill this in the refrigerator while combining the flours. Leave the egg white at room temperature.
Whisk together the flours and salt.
Cut lard into the flour mixture until it is in lumps about the size of peas.
Whisk the egg white until it is foamy.
Add the yolk mixture to the flour mixture and stir about 7 or 8 times.
Pour the foamy egg white over all and stir a few more time until the dry part is just barely all incorporated.
Chill this dough in the refrigerator for an hour or overnight. You could prepare the butter tart filling during this time.
On a well-floured surface (Use any of the flours used in the recipe), roll out the dough to desired thickness. Cut into 24 rounds with a cutter or sharp-edged bowl. 4 1/4-inches in diameter works well for the cups of my 12-muffin pans.
Whisk together the butter, sugar, syrup, eggs, vanilla, and vinegar in a saucepan. Cook, stirring constantly, until the mixture is just on the verge of a boil. Pull it off the heat before it starts to boil. For best results with the flakiest tart crust, allow the filling to cool at least to room temperature before putting it into the prepared shells.
Preheat oven to 425 F.
Divide the raisins, currants, coconut, and/or nuts evenly among the pastry tart shells. You might use 1/2 cup raisins in one pan and 1/2 cup nuts in the other.
Then spoon about a tablespoon of filling into each prepared tart shell. You'll divide up what you have, but start with small amounts, so you don't run out.
Bake 15 - 20 minutes until crusts turns brown.
Remove from oven, and allow to cool 1 hour before removing from tins.
Watch your tarts closely the first time you bake them. They are baking at a high temperature. I've tested this recipe with an oven thermometer. However, if your oven temperature tends to be at all high, 15 minutes may be too long!