Butter tarts by Jonny Lake

Combine the flour and salt in a medium sized bowl.

Add the cubed butter and lard to the bowl and work it between your fingertips with the flour until the mixture is in pea-sized pieces.

In a small bowl mix the water, egg and vinegar together, and then add this to the flour mixture and combine with a fork.

Press the mix together with your hands a few times in the bowl, only until a dough has formed.

Shape into a thick, flat rectangle then wrap in cling film and refrigerate for a minimum of 30 minutes.

Roll out the dough into a large rectangle, about 5mm thick.

Cut into 12 rounds using a 11cm diameter cutter, you will need to re-roll scraps.

Gently press the pastry rounds into a lightly buttered, 12-cup muffin tin, then chill in the fridge for 20 minutes.

Preheat the oven to 450°F/425°F fan, while you make the filling.

To make the filling, first soak the currants in warm water for at least 30 minutes.

In a medium bowl combine the sugar, salt, syrup, vanilla, and melted butter with a wooden spoon then beat in the egg.

Drain the currants and drop them into the chilled pastry shells.

Divide the filling evenly between the 12 tart shells, filling each one about halfway.

Place in the oven and bake for 8 minutes, then lower the oven to 400°F and continue to bake until the pastry is golden and the filling has puffed up (approximately 7 minutes).

Remove the tin from the oven, and let it stand on a cooling rack for 3 minutes.

Slip the tarts out of the tin, and transfer to a wire rack until cool enough to eat.