I made what must be my fourth tarte tatin in a month last night, and I used the leaf lard in the crust. (see my Oct. 21 blog.) I had used it in a previous tarte tatin, and I could swear that the piggy smell was getting stronger. I only used two tablespoons, plus a stick of butter in my crust, But once it baked, the crust browned beautifully. It was flaky, tender and sweet... I daresay it was crust perfection! Although puff pastry goes better with a tarte tatin.