1 lb. lard or shortening
5 to 6 c. flour
2 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
1 beaten egg
2 tbsp. vinegar
Water to make 1 c.

Mix well the first 5 ingredients. Beat egg in cup; add vinegar and fill with water to 1 cup. Add to flour mixture and chill dough. This can be kept in freezer for months.

FILLING:

2 eggs, slightly beaten
1 c. brown sugar
1/2 c. corn syrup
1 tbsp. vinegar
1 tsp. vanilla
1/2 c. melted butter
Raisins
Chopped nuts

Beat together all but raisins and nuts. Pour into container with pouring lid (this can be stored in the refrigerator for a few days). Roll out crust and cut into circles to fit tart or muffin tins (I use small foil tart pans). Put about 1 teaspoon raisins (enough to make 1 layer) on bottom of shell and sprinkle with finely chopped nuts. Then pour in enough syrup to cover raisins (more if you want a juicier tart). Bake at 425 degrees for about 10 minutes until golden. I set about 1 dozen shells on a cookie sheet to bake.