Grandmom's Butter Tarts

Combine dry ingredients: In a large mixing container, blend together flour and salt until well combined. Use a pastry blender to chop the lard into small pieces, then mix with flour until it resembles coarse crumbs. Create a depression in the center of the mixture; gently place 1 egg into this hollow area. Gradually add ice-cold water and vinegar, stirring with a wooden spoon until the dough forms a cohesive mass. Divide the dough into 2 portions; wrap each in waxed paper and refrigerate for 1 hour.

Preheat the oven: Set the temperature to 350 degrees Fahrenheit (175 degrees Celsius) in your oven.

Prepare the filling mixture: In a large bowl, blend together brown sugar and melted butter using an electric mixer until smooth. Gradually add eggs one at a time, mixing thoroughly after each addition. Combine raisins and vanilla until they are fully incorporated into the mixture. Set this filling aside.

Roll out the dough: On a lightly floured surface, roll out 1 portion of chilled dough to an incredibly thin layer, about 1/8-inch thick. Reserve the remaining dough for another use. Using a round biscuit cutter, cut out circles of dough that are large enough to fit snugly into the bottom and partway up the sides of a muffin tin. Gently press these dough circles into the muffin tin to form tart shells. Fill each shell 3/4 full with the raisin filling.

Bake the tarts: Place the prepared tarts in a preheated oven and bake until the filling is bubbly and the pastry is lightly browned, taking approximately 20 minutes.