Classic Butter Tarts topped with TURTLES

In large bowl, whisk flour and salt.

With a pastry blender or two knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup.

Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Make-ahead: Refrigerate for up to 3 days

In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar, and salt until blended; set aside.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 ml can) cut out 12 circles, re-rolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups then pour filling into each tart

Bake in bottom third of 450 F oven until filling is puffed and bubbly and pastry are golden, about 12 minutes.

Let stand on rack for one minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool. Add chopped TURTLES on top