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Pre-heat oven to 375F. For pas-try, com-bine flour and salt in large bowl. Using old-fashioned wire pas-try cut-ter or two knives, cut in but-ter and lard until mix-ture resem-bles coarse crumbs. Using fork, stir in egg yolk, vine-gar and water until dough holds together. Wrap; refrig-er-ate at least 1 hour. For fill-ing, vig-or-ously whisk together all ingre-di-ents except raisins in medium bowl until com-bined. (This can be done in food processor.) Roll out dough on lightly floured sur-face until fairly but not too thin. Using 4-inch/10 cm round cookie cut-ter or empty 28-oz/796-mL can, cut into 12 rounds to fit 3-inch/8 cm cups of muf-fin tin. Divide raisins between each pas-try shell; spoon on filling. Bake in oven 15 to 18 min-utes or until pas-try is golden brown. Cool in pan about 2 min-utes. Run knife or small metal spat-ula around edge of each tart; trans-fer to wire rack to cool completely. Makes 12 but-ter tarts.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking