Servings:12 tarts
这些黄油酸是基于我丈夫的外祖母埃塞尔·拉尔夫（Ethel Ralph）的。我在面团中使用半黄油来味道，但在她的记忆和原始食谱中保留了猪油。就是说，全黄油远非一件坏事。黄油蛋s的加入是一个充满激情的辩论 - 它们可以保持平原，也可以包括葡萄干，坚果，巧克力或椰子（后者是拉尔夫的另一个传统）。有信心使自己成为自己。
In a food processor, pulse the flour, sugar, and salt. Lift off the lid, scatter the butter and lard on top of the dry ingredients, then close and pulse again until the fat is cut into large pea-size pieces, about 8 pulses. Add enough ice water to the vinegar to make
1/2 cup (120 ml) total. With the motor running, and in a thin, steady stream, pour the liquids through the feed tube. Stop the machine as soon as the dough comes together; the sound of the processor will change as it does. You might not need all the water or you might need a little bit more. You want to hydrate the dough but not make it damp. The mixture should be crumbly and light, and just hold together when squeezed. Turn the dough out onto a large cross of plastic wrap, then use the wrap to shape it into a disk. Wrap tightly, then refrigerate for at least 2 hours or up to 1 day before using. The dough can also be frozen for up to 2 months.
Place a rack in the lower third of the oven and preheat to 400°F. Working with half the dough at a time, roll to a scant 1/4-inch thickness on a lightly floured work surface. Using a 3-1/2- to 4-inch cookie cutter, cut 6 circles of dough. Chill on a parchment-lined baking sheet while rolling and cutting the second half of dough. Add these to the baking sheet and chill for
5 minutes more.
Lightly grease a standard 12-cup muffin tin. Take out one of the chilled rounds, starting with the ones that chilled the longest. Gently fit into one of the cups of the muffin tin, pleating as needed. Repeat with the remaining rounds. Place the muffin tin in the refrigerator while you make the filling. Place a bare baking sheet in the oven to preheat.
Melt the butter in a medium saucepan over low heat. Remove from the heat. Using a silicone spatula or wooden spoon, cream together the butter and sugar. (Do not use a whisk or electric mixer as these will incorporate air, which makes for a foamy finish.) Stir in the egg until incorporated. Add the corn syrup, vanilla bean paste, malt vinegar, and salt. Stir until just combined.
将核桃和葡萄干均匀地划分为空的蛋shell壳。倒入馅料。（贝壳将装满三分之二。）
将托盘放在烤箱中的热烤盘上。烘烤10分钟，然后将烤箱温度降低至375°F。继续烘烤，直到糕点变成金色，馅料在边缘燃烧，再增加12至15分钟。在锅中冷却10分钟，然后在边缘绕过一个小的偏移刮刀或薄刀以防止粘住。温暖食用，或者让冷却到锡中的室温。
To give the tarts a subtle sheen, dip a dry brush into pearl or luster dust, then gently highlight the high points of the filling and crust.
Store up to 4 days in an airtight container the fridge. Serve cold or at room temperature (preferred).
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