Berwick May Day Tarts

• 5oz plain flour
• 1oz lard
• 1½oz

Rub the lard and salted butter into the flour, and mix to a stiff pastry dough with cold water. Roll out, and line twelve two-and-a-half inch tartlet pans, well greased. Cream together the unsalted butter and sugar, and beat in the egg. Sift in the almonds, add the peel, currants and flavouring, and mix thoroughly. Fill the pastry shell with the mixture. Trim the pastry edges and use any scraps