Directions

Pastry: In food processor, pulse together flour, sugar and salt. Add butter and lard; pulse until fat is broken down into pea-sized pieces. With motor running, drizzle in water, just until dough forms a ball. Shape the pastry into disc, wrap in plastic and refrigerate for at least 30 minutes or up to 1 day.

On a lightly floured surface, roll out dough to 1/8-inch thickness; using 4-inch round cutter, cut shapes from dough, re-rolling scraps as necessary, to make 12 rounds. Fit rounds into wells of greased muffin tin.

Preheat the oven to 375°F.

Filling: In bowl whisk eggs, brown sugar, maple syrup, butter, lemon juice and salt, until smooth.

Sprinkle 1 tbsp each of the pecans and bacon into pastry cups; pour in egg mixture. Bake until golden and set, 20 to 25 minutes.

Let cool slightly on rack. Remove from the pan while the tarts are still warm. Let cool completely directly on rack.