Mini Fruit Tarts

Mini Fruit Tarts:
(makes 24 mini tarts)

Tart Shell:
1 1/4 cup AP flour
1/3 cup lard
1/4 tsp salt
1 egg, beaten
2 tbs water, chilled (if needed)
1 tsp apple cider vinegar

Directions:
Put all ingredients and tools in the freezer to chill for 5-10 minutes (room temp is about 80 here in Arizona, so extra cold can't hurt). Mix flour and salt in a mixing bowl. Add lard, cut in with 2 forks or a pastry cutter. Add egg and vinegar, stir with fork until dough is chunky, but pulls away from bowl. If still too dry, add cold water in small amounts as needed. Pat pastry into a rough ball, wrap in plastic and refrigerate for at least 30 minutes.

Roll out dough between 2 pieces of waxed paper. Cut into rounds. Place inside mini tart shells. Weight with dried beans. Bake at 350 for about 10-15 minutes or until firm and golden brown.

Creme Patisserie (Pastry Cream):
(makes enough for 24 mini tarts)
3 egg yolks
1/4 cup sugar
2 tbs flour
2 tbs cornstarch
1 tsp vanilla extract
1 1/4 cup whole milk

Directions:
Whisk yolks with sugar, flour and cornstarch. Meanwhile, bring milk and vanilla to a boil. Add milk slowly to egg mixture to temper. Once tempered, add egg mixture back into saucepan over low heat until thickened like vanilla pudding. Cool, then refrigerate until time to stuff pastry shells, then top with fruit garnish. To glaze, melt about 2 tbs apricot preserves with a tbs of water on the stove top and gently brush onto fruit.