1. In a mixing bowl, combine cake and pastry flour and salt. 2. Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly. 3. In a small bowl, beat egg. 4. Add water and white vinegar and mix to blend. 5. Add egg mixture to flour and mix until dough is evenly moist. 6. Divide dough in half and form into balls. 7. Wrap one dough ball in plastic wrap while you are using the other one. 8. On a lightly floured surface roll dough out to about 1/8" thickness. 9. Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds. 10. Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray. 11. Carefully lift dough rounds with a spatula and place rounds into the muffin tins. 12. Gently press down and around the sides of the muffin tin to shape. 13. Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL). 14. Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern. 15. Add 1/2 teaspoon of sugar (if desired) onto the fruit. 16. Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown. 17. Let sit for about 5 minutes to cool slightly. 18. Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool. 19. The crusts will be quite short, so be carefull when removing the tarts from the muffin tins. 20. Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream. 21. These tarts are good to eat hot or cold. ---------------------------------------------------------------------------
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Ingredients
