Ingredients

Pastry 1 cups (300 mL) all-purpose flour tsp (1 mL) salt cup (50 mL) cold butter 2 tbsp (25 mL) cold lard or shortening tsp (2 mL) lemon juice 2 to 3 tbsp (20 to 45 mL) ice cold water Filling 1 egg cup (125 mL) brown sugar cup (50 mL) corn syrup 2 tbsp (25 mL) dark rum tsp (2 mL) pure vanilla extract cup (50 mL) melted butter to cup (50 to 125 mL) coarsely chopped toasted pecans or walnuts

Description

The Thin, Flaky Crust Encases A Generous Filling, Banishing Memories Of Lesser Butter Tarts With Thick Pasty, Paltry Filling And-yuk! - Raisins. You Can Substitute Your Favourite Pastry Or, If Pressed For Time, Purchase Frozen Tart Shells And Proceed Dire

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